Easy Sous Vide Carnitas Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 hrs
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Servings
8
-
Calories
231 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Easy Sous Vide Carnitas Recipe
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Crispy Sous Vide Carnitas are SO moist and tender on the inside and crispy on the edges. Sous vide method is a foolproof and no-fuss way to cook the Mexican pulled pork to the perfect texture, as you can set the temperature precisely to your preferred doneness. There is no chance of overcooking. It’s completely a game-changer!
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Ingredients
Carnitas:
- 4-5 pounds pork shoulder or pork butt (bone-in or boneless)
- 4 cloves garlic smashed
- 2 teaspoons kosher salt plus more for serving
- 1 teaspoon black pepper ground
- 1 tablespoon cumin ground
- 1/2 teaspoon paprika
- 1 teaspoon oregano dried
- 1 lime juiced
- 1 orange juiced
- 3/4 cup beer or chicken stock
Toppings:
- onion chopped
- cilantro
- sour cream
- lime wedges
Instructions
- Season Pork Shoulder: Trim the excess fat from the pork.
- In a small bowl, mix together salt, pepper, cumin, paprika, smashed garlic, and dried oregano. Rub dry seasoning all over the pork.
- In another small bowl, whisk together lime juice, orange juice, and beer.
- Sous Vide Carnitas: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 160°F (71°C). This is my recommended temperature, and if you’d like to cook them to different doneness, follow the guide in the post above.
- Place the seasoned pork and juices into a large vacuum bag or zip-lock bag. If you use a zip-lock bags, seal them using the “water displacement” technique: Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (If your pork is too big for one bag, you can cut them into two pieces and use two bags.)
- When the water has reached the set temperature, lower the bags into the water bath. Make sure the meat is fully submerged in the water with the bag seams above the water.
- Cover with several pieces of aluminum foil and sous vide cook for 18 hours. This will minimize water evaporation.
- Shred the Meat: When the timer goes off, remove the bag from the water bath (don’t throw away the juices in the bag).
- Remove the pork to a large baking sheet, and shred with two forks. Spoon 1 cup of juices from the bag on top of the pork and toss to combine. (Taste the pork and add more salt if you prefer.)
- Broil on high heat for 5-10 minutes, or until the edges of the pork have browned and become crispy.
- Remove the baking sheet from the oven, and spoon more juices over the pork and toss to combine.
- Sprinkle with chopped fresh cilantro and onions, then serve warm in tacos or burritos.
Equipments used:
Notes
- Check from time to time to make sure the water level is not too low.
- Leftover sous vide carnitas can be stored in a sealed container in the fridge for up to 3 days or 3 months in the freezer.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
93mg
(31%)
Sodium
689mg
(29%)
Potassium
543mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
124IU
(2%)
Vitamin C
13mg
(14%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 689mg | 29% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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