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Sous Vide Carnitas

Sous Vide Carnitas

Cost $20, save $50

Source: Recommended by CookPal

  • 1,441.5 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Spices and Seasonings

    • 2 teaspoons granulated garlic
    • 2 teaspoons ground cumin
    • 🧂 1 teaspoon salt
    • 1 teaspoon dried Mexican oregano
    • 1 teaspoon ground coriander
    • ½ teaspoon black pepper
    • ¼ teaspoon ground cinnamon

  • Meat

    • 1 (4 pound) boneless pork butt

  • Others

    • 1 tablespoon chicken soup base
    • 🍊 1 medium orange, sliced
    • 3 large bay leaves
    • 1 tablespoon vegetable oil

STEPS

1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165°F (74°C).

2

Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.

3

Cut pork butt into 2 chunks and rub with chicken soup base. Sprinkle with spice mixture and rub until evenly distributed.

4

Place pork along with orange slices and bay leaves into a vacuum bag and seal using vacuum sealer.

5

Place bag into the water and set timer for 24 hours, turning the bag halfway through.

6

Remove pork from bag and set juices aside. Shred the pork.

7

Heat vegetable oil in a cast iron skillet over high heat and brown shredded pork until crispy edges are achieved. Alternatively, broil in an oven for 3–4 minutes.

NUTRIENTS

Per 1 serving

🔥

205

Calories

  • 19
    Protein
  • 3
    Carbs
  • 13
    Fats

💡 Prepare the spice rub the night before to infuse the pork with deeper flavor.Shredded carnitas can be frozen and used later for a variety of dishes like tacos or quesadillas.Serve with fresh cilantro, diced onion, and a squeeze of lime juice for enhanced flavor.