Sous Video Pork Carnitas
This is a recipe for Mexican shredded pork carnitas that is cooked overnight in a sous vide bath and finished in the oven right before serving.
Ingredients
- 1 large onion
- 5 pounds pork shoulder or pork picnic shoulder outside fat and bone removed cut into 2-inch cubes
- 1 tablespoon Kosher salt
- 2 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons oil butter or lard
- 1 medium orange
- 6 cloves garlic roughly chopped
- 2 bay leaves
- 1/2 cup red wine vinegar
- 1 cup chicken stock
Instructions
- Cut pork into large chunks. Mix salt, coriander, cumin and chili powder into a rub. Season pork chunks with rub.
- Heat sous vide cooker to 165 degrees. Add pork, orange, onion, garlic, bay leaves, vinegar and chicken stock, to 2-gallon sous vide bag. Place in sous vide bath and let cook for 12 to 18 hours.
- After 12 to 18 hours remove pork from bath and let cool. Discard liquid, orange peel, onion, garlic, and bay leaves.
- When ready to serve heat oven to broil. Shred pork and add in a single layer to a baking sheet lined with aluminum foil. Broil pork for 5 minutes and flip. Continue broiling until crisp on all sides, about 10 to 15 minutes total.
- Serve with tortillas and desired condiments.