Sous Vide Carnitas Tacos
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
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
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
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.
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.
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.
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.
Bring cooking liquid to a simmer over medium-high heat. Simmer until mixture has reduced by one-third, about 10 minutes.
Meanwhile, broil pork, stirring occasionally, until browned and crisp on all sides, 3 to 5 minutes.
Heat tortillas over an open flame until charred. Serve pork on tortillas, drizzled with sauce and topped with cilantro, onion, radishes, and lime wedges.