Carnitas (pork shoulder)

Ingredients for 5

• Pork butt 6 lb cut into 2” cubes

• Ancho powder 2 TBL

• Chili powder 2 TBL

• Black pepper 2 tsp

• Salt kosher 4 TBL

• Oregano dried 2 tsp

• Cumin 3 tsp

• Minced dry garlic - 3 TBL

• Lime juice fresh 2 limes

• Orang juice Fresh-2 each

• Pork larde - 4 TBL

• Orange zest

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 168F -Mix together the orange and lime juices (sour orange) adjust your taste on the lime juice after you add a whole lime. - keep pork lard & orange peel separated

• Step 2

  Rub pork with 1/2 of the spices. Pour half of your sour orange mix making sure your scraping the bottom of the bowl and tossing the pork pieces. Repeat one more time or until all the spice and sour orange are used up.

• Step 3

  Fill bags evenly, mixing the pork after each time you take pork out. Add orange peel to each bag / add 2 TBL of pork lard to each bag. Seal and Let marinade over night.

• Step 4

  After the water has reached temp, submerge and cook for 12 hours. After the 12 hours, take pork out, discard of the zest. Reduce the sauce and set aside.

• Finishing Steps

• Step 0

  Set your oven racks and pre heat oven on the broiler setting. *****If your going to sear or crisp in a cast iron pan, start heating your pan 10 min before on low. -Remove pork and remove orange peal. -In a small sheet pan, place in the oven for a couple minutes before adding the pork/ broil till crisp -Cast iron/ put setting on high heat - add shortening or oil to crisp the pork.

• Step 1

  Traditional toppings Cilantro/ onion mix Limes Salsa verde cruda Sliced avo ( optional) Corn tortillas

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