Pork Carnitas

Slow sous vide method to make traditional shredded pork carnitas. 8-12 hours in sous vide, shred, broil. Yum.

Author

Jennie Lopez

Prep Time: 00:00

Recipe Time: 10:00

Temperature : 185F / 85C

Ingredients

• 4 pound boneless pork shoulder, cut into 2 inch slices
• 1 medium onion, rough chop
• 2-4 bay leaves
• 1 cinnamon stick, broken (or 1 T ground)
• 7 cloves of garlic, peeled and crushed
• 1 orange, quartered (peel included)
• 1 T salt

Directions

1. Cut pork shoulder into 2 inch steaks. Place in a large bowl, add all remaining ingredients. Squeeze orange quarters and include orange pieces in mixture. Mix everything. Place in 1-2 vacuum bags. Cool 8-12 hours at 185. Morr is okay if it works with your schedule. Upon completion, place mixture in a sheet pan. Remove any inedible bits and orange quarters. Spread mixture evenly around sheet pan(s.) Not too crowded. Place under broiler for around 10 minutes. Checking meat, turning to get good crispness very few minutes. Cool to your liking. Eat with a squirt of lime, along with some diced onion on a warm corn tortilla.

Finishing Steps