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Sous Vide Crispy Carnitas
Sous Vide Crispy Carnitas
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Prep Time:
15 minutes
Cook Time:
750 minutes
Total Time:
765 minutes
Succulent sous vide carnitas, charred to perfection, atop flavorful Spanish rice.
Ingredients:
  • 2 tablespoons kosher salt
  • 2 tablespoons dark brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 teaspoon ground black pepper
  • 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
  • 1 onion, roughly chopped
  • 8 cloves fresh garlic
  • 1 cinnamon stick
  • 4 bay leaves
  • 1 orange, quartered
  • kosher salt to taste
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (4 ounce) can diced green chiles
  • 1.5 cups chicken stock
  • 1.5 cups uncooked white rice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
Instructions:
  • Mix together 2 tablespoons of salt with brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl until evenly combined.
  • Combine pork and spices in a large bowl, ensuring an even coating. Mix in onion, garlic, cinnamon stick, and bay leaves.
  • Pour fresh orange juice over the pork in the bowl and add the squeezed orange pieces; mix everything together thoroughly.
  • Transfer the seasoned pork into a vacuum-seal bag meant for sous vide cooking. Seal the bag and place it in a heat-proof container filled with water and a sous vide cooker. Set the temperature to 165°F (74°C) and top with ping pong balls. Cook for 12 to 24 hours, ensuring to refill water as needed.
  • Gently remove the pork from the water bath and place it in a large bowl. Use tongs to pick out the meat chunks and transfer them to a rimmed baking sheet. Discard the remaining contents in the bowl. Let the pork cool slightly and shred it using 2 forks or your fingers. Spread the shredded pork evenly on the baking sheet and season with salt.
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Broil the pork, flipping once, until fork-tender, approximately 10 minutes. Monitor closely to prevent burning.
  • In a food processor, blend tomatoes and green chiles until smooth. Transfer the mixture to a saucepan and add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil, then cover and simmer over low heat for approximately 25 minutes until the Spanish rice is tender.

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