Sous Vide Carnitas Tacos

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Taco truck-style carnitas are easy to make at home when you’re using a precision cooker. Give the pork a generous 8 hours in the water bath, sealed up with fragrant citrus and earthy spices, and it will essentially fall apart when touched with a fork. The broiler will render any remaining fat and give the pork a gloriously caramelized and crisp exterior.
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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

  • 1/2 orange

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Bring cooking liquid to a simmer over medium-high heat. Simmer until mixture has reduced by one-third, about 10 minutes.

    • Step 3

      Meanwhile, broil pork, stirring occasionally, until browned and crisp on all sides, 3 to 5 minutes.

    • Step 4

      Heat tortillas over an open flame until charred. Serve pork on tortillas, drizzled with sauce and topped with cilantro, onion, radishes, and lime wedges.

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176 F / 80 C Recipe Temp
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