Sous Vide Pork Carnitas
Author: Nicole
Ingredients
  • 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
  • 1 medium onion, roughly chopped
  • 6 medium cloves garlic, smashed
  • 1 stick cinnamon, broken into 3 to 4 pieces
  • 2 bay leaves
  • 1 medium orange (with peel)
  • Kosher salt
  • Serve with warm corn or flour tortillas, guacamole (or sliced avocado), fresh salsa, lime wedges and chopped fresh cilantro
Instructions
  1. In a large bowl, combine pork, onion, garlic, cinnamon stick pieces and bay leaves.
  2. Cut the orange into quarters and squeeze juice into the bowl. Add the orange quarters to the bowl after squeezing.
  3. Season generously with Kosher salt and toss to combine.
  4. Transfer contents to a vacuum bag and seal (see Notes). Ensure that the pork slabs are in one layer.
  5. Set up your sous vide immersion circulator in a container large enough to hold the pork so it will always be submerged. You may need a larger container than you normally use.
  6. Select your desired temperature (see Notes) and preheat the water bath.
  7. Add the pork bag to the water bath and select your desired cooking time (see Notes).
  8. Ensure that your pork bag is fully submerged in the water. Given that you are heating this for many hours, water will evaporate, so cover your container with a lid or aluminum foil. Check the water supply every few hours and add additional hot tap water as needed.
  9. When the pork is cooked, remove it from the water bath.
  10. Preparing the pork in advance: If you are cooking the pork in advance and don’t plan to serve it the same day, cool the pork to room temperature directly in the bag or chill in an ice bath, then transfer the bag to the refrigerator or freezer. Pork can be refrigerated for up to 5 days, or frozen for up to 2 months. You can rewarm the pork by returning the bag to a water bath set to 165°F for 1 hour. Warming the pork makes it easier to shred. Proceed to the shredding step below.
  11. Finishing the pork the same day: Open the bag and use tongs to remove the pork slabs to a large bowl. Discard what remains in the bag (alternatively, save the liquid for soup).
  12. When the pork is cool enough to handle, shred meat roughly using 2 forks or your fingers. Discard any large pieces of fat. Cover the bowl and refrigerate the pork for a few hours or move onto the broiler step immediately.
  13. When ready to serve, transfer the pork to a large rimmed baking sheet covered in aluminum foil.
  14. Adjust the oven rack to 3 inches below the broiler element. Preheat the broiler to high
  15. Place the pork under broiler and cook, using a spatula or tongs to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes.
  16. Serve pork carnitas warm with warm corn or flour tortillas, guacamole (or sliced avocado), fresh salsa, lime wedges and chopped fresh cilantro
Notes
* While I’ve provided details on how to prepare these pork carnitas, I highly recommend reading more on Serious Eats about the science behind the temperature and timing.
* I highly recommend sealing the pork in a vacuum seal bag for this recipe. If you can’t vacuum seal the pork, then double-bag two large heavy-duty zipper-lock bags and place the pork in them.
* Temperature and time options – 145°F for 24 to 36 hours for very tender and moist but not very shreddable – better for cubing or searing as slabs | 165°F for 12 to 24 hours for moist and easy to shred with your hands or forks | 185°F for 8 to 16 hours for a traditional texture that shreds naturally.
Recipe by Riegl Palate at https://www.rieglpalate.com/sous-vide-pork-carnitas/