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Sous Vide Carnitas
Sous Vide Carnitas
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Prep Time:
15 minutes
Cook Time:
1440 minutes
Total Time:
1455 minutes
Tender sous vide carnitas bursting with aromatic spices, perfect for endless culinary creations.
Ingredients:
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground coriander
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork butt
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 1 medium orange, sliced
  • 3 large bay leaves
  • 1 tablespoon vegetable oil, or as needed
Instructions:
  • Fill a large pot with water and insert a sous vide immersion cooker. Adjust the temperature to 165 degrees F (74 degrees C) following the manufacturer's instructions.
  • Mix together the granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
  • Cut the pork butt into 2 chunks and massage it with the flavorful soup base. Sprinkle over the spice mixture and rub until it's perfectly coated. Arrange the pork in a spacious vacuum bag, adding in orange slices and bay leaves for a delightful aroma. Seal the bag shut using a vacuum sealer.
  • Submerge the bag in water and set a timer for 24 hours, flipping it halfway through. Once finished, transfer the pork to a platter, saving some or all of the juices.
  • Heat vegetable oil in a sizzling hot cast iron skillet. Add shredded pork and fry until edges are browned and crispy, about 1 to 2 minutes. Optionally drizzle with reserved juices. For a different approach, crisp in the oven under the broiler for 3 to 4 minutes.

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