Sous Vide Carnitas Tacos
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
1 1/2 pounds pork shoulder or country-style pork ribs, cut into 1-inch cubes
1/2 medium onion, peeled
1 tablespoon lime juice
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 bay leaf
1/2 orange
Small corn tortillas, for serving
Fresh cilantro leaves, for serving
Chopped white onion, for serving
Thinly sliced red radishes, for serving
Lime wedges, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
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Step 2
Combine pork shoulder, onion, lime juice, salt, cumin, oregano, and bay leaf in a large zipper lock or vacuum seal bag. Juice the orange into the bag. Add the spent orange half. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 8 hours. Cover the water bath with plastic wrap to minimize water evaporation.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
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Step 1
Remove pork from bag and transfer to the foil-lined baking sheet. Season to taste with salt. Strain cooking liquid through a fine-mesh strainer into a small saucepan.
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Step 2
Bring cooking liquid to a simmer over medium-high heat. Simmer until mixture has reduced by one-third, about 10 minutes.
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Step 3
Meanwhile, broil pork, stirring occasionally, until browned and crisp on all sides, 3 to 5 minutes.
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Step 4
Heat tortillas over an open flame until charred. Serve pork on tortillas, drizzled with sauce and topped with cilantro, onion, radishes, and lime wedges.