Pork Rack Carnitas

Sticky, cubed, deep flavoured Carnitas

Experience next-level sous vide cooking.

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2 Garlic Cloves
2 Parsley Stalks
2 Bay Leaves
Plus the Chili Sauce in Step 3: Ancho or Guajillo Chilli, 1 Allspice berry, Oregano, 1 Onion,
2 Plum Tomatos and 1 Garlic clove

Step 1

Set your Anova Sous Vide Precision Cooker to 53ºC / 127.4ºF
Step 2

Crush Garlic cloves under a knife - add to the sous vide bag with pork, sage, parsley, apple cider vinegar and the cider syrup/reduction
Step 3

Make an Aromatic Sauce: Heat a cast iron pan until smoking. Add 1 dried Ancho or 4 Guajillo Chilli, 1 Allspice berry, 1 tsp dried Oregano for 2 minutes or until Chilli has poof'd up. Remove and add 1 roughly chopped onion, 2 plum tomatoes and a clove of garlic. Char on all sides - then peel Garlic and add enough water to cover and simmer until liquid evaporates 10-15 minutes. Blend with spices to make a paste
Step 4

Cooking at a low temperature means the meat will not be 'pulled' instead we want it cubed to then add the sauce and finish under a grill/broiler or salamander grill. This makes the quality of the meat more apparent and less generic 'pulled pork'. You might want to remove the skin if you've left it on and crisp it up in a hot frying pan