Pork Carnitas (Sous Vide)

By gMinor

This makes a delicious, mouth watering alternative to tacos that the whole family will enjoy. Once the meat is done in Sous Vide, you can shred and store for a week. But once you broil the meat and add the crunch, you will not have many leftovers at all.

Ingredients

• Sous Vide
• 4-5 Pound Boneless Pork Shoulder (cut into 2 inch thick slabs)
• 1 Large Onion (roughly chopped)
• 10 Cloves Garlic
• 2 Cinnamon sticks (broken into 2 in pieces)
• 3 Bay Leaves
• 1 Orange quartered
• 3-4 Tablespoons Kosher Salt
• Serving Suggestion
• Naan or Warm Flour Tortilla
• Salsa
• Spanish Rice
• Sour Cream
• Sprinkle Cheese

Details

Servings 8
Preparation time 30mins
Cooking time 430mins
Adapted from seriouseats.com

Preparation

Step 1

Sous Vide
Combine all the ingredients from the Sous Vide list except the Orange in a bowl. Then squeeze the juice from the Orange into the bowl and add the peels too. If available, use a vacuum sealer... Transfer the contents into the sealer and... well, seal it. If one is not available, use a zip lock and close with as little air as possible. It's a good idea to use 2 bags to ensure they don't let water in.

Place the bag into the Sous Vide and cook at 165 for about 20 hours.

Once the meat is done, remove just the meat from the bag into a bowl and shred either by hand or with forks or whatever. At this point you can do the Final Prep, or store in the fridge.


Final Prep
Preheat your Oven on Broil (convection if possible) at 450 degrees. Place the shredded pork on a large sheet pan in a thin layer and broil for about 10 minutes. Flip the pork about every 3-4 minutes to ensure a more even browning. For a smaller batch, you can do this in a skillet as well.


Eating
Simply make the Canitas like you would a Taco. I recommend Pork, Rice and Salsa. My kids liked adding Cheese and Sour Cream instead.

NOTE: This recipe is my take from the original included as a link.