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: 00:10

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.
2. Mix everything. Place in 1-2 vacuum bags.
3. Cook 8-12 hours at 185. More is okay if it works with your schedule.
4. 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.
5. Place under broiler for around 10-30 minutes. Checking meat, turning to get good crispness every few minutes. Crisp to your liking.
6. Eat with a squirt of lime, along with some diced onion on a warm corn tortilla.

Finishing Steps

1. Yum