Sous Vide Carnitas for Tacos
A flavorful and simple recipe for carnitas tacos. This won't dry out like it would with traditional cooking methods.
Ingredients
- 4 lb pork shoulder slabs
- salt
- chopped onion
- 4 cloves minced garlic
- cinnamon stick
- bay leaf
- orange
Cookware
- sous vide bag
- sous vide
- broiler
Steps
Step 1
Prepare a sous vide bag
Step 2
Cover 4 lb pork shoulder slabs with salt
Step 3
Add pork, chopped onion , 4 cloves minced garlic , cinnamon stick , and bay leaf to sous vide bag .
Step 4
Split orange into quarters and squeeze juice into bag before adding rest of orange.
Step 5
Seal the pork in the bag and put in sous vide at 165 degrees F (74 C) for 12 hours .
Step 6
When meat is cooked, remove from water bath. Transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs, shred meat roughly using 2 forks or your fingers, and transfer them to a rimmed baking sheet.
Step 7
When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. 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.
Step 8
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Step 9
Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months. Rewarm by returning bag to a water bath set to 165°F (74°C) for 1 hour and then proceed to browning step
Cooklang Recipe
>>source: https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe#toc-temperature-and-timing-for-sous-vide-carnitas
>>title: Sous Vide Carnitas for Tacos
>>description: A flavorful and simple recipe for carnitas tacos. This won't dry out like it would with traditional cooking methods.
>>tags:main, sous-vide, pork, mexican, taco
Prepare a #sous vide bag{}
Cover @pork shoulder slabs{4%lb} with @salt{}
Add pork, @chopped onion{1}, @minced garlic{4%cloves}, @cinnamon stick{1}, and @bay leaf{2} to #sous vide bag{}.
Split @orange into quarters and squeeze juice into bag before adding rest of orange.
Seal the pork in the bag and put in #sous vide{} at 165 degrees F (74 C) for ~{12%hours}.
When meat is cooked, remove from water bath. Transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs, shred meat roughly using 2 forks or your fingers, and transfer them to a rimmed baking sheet.
When ready to serve, adjust an oven rack to 3 inches below the #broiler element and preheat broiler to high. 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.
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months. Rewarm by returning bag to a water bath set to 165°F (74°C) for 1 hour and then proceed to browning step