Sous Vide Carnitas

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🥘 Ingredients

  • bay leaves
    2
  • chopped white onion
  • cinnamon stick (broken into 3 to 4 pieces)
    1
  • fresh cilantro leaves
  • garlic
    6 medium cloves
  • kosher salt
  • lime wedges
  • onion (roughly chopped)
    1 medium
  • orange
    1 medium
  • pork shoulder (cut into 2-inch-thick slabs)
    4 lb
  • salsa
  • warm corn tortillas

🍳 Cookware

  • vacuum bag
  • sous vide cooker
  1. 1
    Combine pork shoulder (cut into 2-inch-thick slabs) , onion (roughly chopped) , garlic , cinnamon stick (broken into 3 to 4 pieces) , and bay leaves in a large bowl.
    pork shoulder (cut into 2-inch-thick slabs): 4 lb, onion (roughly chopped): 1 medium, garlic: 6 medium cloves, cinnamon stick (broken into 3 to 4 pieces): 1, bay leaves: 2
  2. 2
    Split orange into quarters and squeeze juice into bowl before adding rest of orange.
    orange: 1 medium
  3. 3
    Season generously with kosher salt and toss to combine.
    kosher salt
  4. 4
    Transfer contents to a vacuum bag and seal.
  5. 5
    When ready to cook, set sous vide cooker to desired temperature according to chart above.
  6. 6
    Add bag to sous vide bath and cook for recommended time according to chart above.
  7. 7
    Make sure to top water up occasionally as it evaporates, and keep bag completely submerged.
  8. 8
    If bag floats, weigh it down by placing a wet kitchen towel on top of it.
  9. 9
    Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight.
  10. 10
    When meat is cooked, remove from water bath and transfer contents of bag to a large bowl.
  11. 11
    Pick out chunks of meat with tongs and transfer them to a rimmed baking sheet.
  12. 12
    Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.
  13. 13
    When it is cool enough to handle, shred meat roughly using 2 forks or your fingers.
  14. 14
    Spread evenly over baking sheet.
  15. 15
    Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving.
  16. 16
    When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high.
  17. 17
    Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about ⏱️ 10 minutes total.
  18. 18
    Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about ⏱️ 10 minutes .
  19. 19
    Serve carnitas with warm corn tortillas , lime wedges , chopped white onion , fresh cilantro leaves , and salsa .
    warm corn tortillas, lime wedges, chopped white onion, fresh cilantro leaves, salsa