Sous Vide Carnitas Tacos

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

Directions

• 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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