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
- 2 tbsp kosher salt
- — chopped onion
- 4 cloves minced garlic
- — cinnamon stick
- — bay leaf
- — orange
Equipment
sous vide bag·sous·broiler
Method
Prepare a sous vide bag .
Cover 4 lb pork shoulder slabs with 2 tbsp kosher salt .
Add pork, chopped onion , 4 cloves minced garlic , cinnamon stick , and bay leaf 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
View Cooklang Source
>> 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 @kosher salt{2%tbsp}.
Add pork, @chopped onion{1}, @minced garlic{4%cloves}, @cinnamon stick{1}, and @bay leaf{2} to #sous vide bag.
Split @orange{1} 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