Why Make This Recipe
Sous Vide Carnitas are a delicious and tender way to enjoy pork. Cooking with the sous vide method lets the meat soak in flavors while it becomes incredibly soft. This cooking style ensures every bite is juicy and packed with taste. Plus, making carnitas at home means you can enjoy this dish anytime.
How to Make Sous Vide Carnitas
Making Sous Vide Carnitas is easy with just a few steps. You will season your pork, cook it slowly in water, and then finish it by crisping it up in a skillet or under a broiler. This method brings out the best flavors and texture of the pork.
Ingredients :
2 teaspoons granulated garlic 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon dried Mexican oregano 1 teaspoon ground coriander 0.5 teaspoon black pepper 0.25 teaspoon ground cinnamon 1 (4 pound) boneless pork butt 1 tablespoon chicken soup base (such as Better than Bouillon®) 1 medium orange, sliced 3 large bay leaves 1 tablespoon vegetable oil, or as needed
Directions :
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 165 degrees F (74 degrees C) according to the manufacturer’s directions.
- Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
- Cut the pork butt into 2 chunks and rub with soup base. Sprinkle with the spice mixture and rub until evenly distributed. Place the pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
- Place the bag into the water and set the timer for 24 hours, turning the bag over halfway through. When done, remove the pork to a platter, reserving some or all of the juices.
- To crisp up the carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add the shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.
How to Serve Sous Vide Carnitas
Sous Vide Carnitas can be served in many ways. You can enjoy them in tacos, burritos, or on top of rice. They can be topped with fresh cilantro, onions, or your favorite salsa for added flavor. These carnitas also make a great filling for nachos or quesadillas.
How to Store Sous Vide Carnitas
To store any leftover carnitas, place them in an airtight container in the refrigerator. They will stay fresh for up to three days. You can also freeze the carnitas in a freezer-safe bag for longer storage. They will keep well for about three months. Just thaw them overnight in the refrigerator before reheating.
Tips to Make Sous Vide Carnitas
- Use a good quality pork butt for the best flavor and tenderness.
- Don’t skip the spice rub; it adds a lot of flavor to the meat.
- If you want extra crispy edges, make sure your skillet or broiler is really hot before you add the pork.
Variation
For a different flavor, you can add some chipotle peppers in adobo sauce to the spice mixture for a smoky kick. You can also experiment with different citrus fruits, like lime or lemon, instead of orange.
FAQs
1. Can I cook Sous Vide Carnitas for less than 24 hours?
Yes, you can cook them for 12 hours, but the meat will be more tender if you cook it for the full 24 hours.
2. What if I don’t have a sous vide cooker?
You can cook carnitas in a slow cooker for about 8 hours on low. The result will be similar, but the process is not as precise.
3. How do I know when the pork is done cooking?
When using a sous vide method, the timing is more important than temperature since it cooks low and slow. If you are just checking the doneness, the meat should be very tender and pull apart easily.