Ah, pork carnitas—the very sound of it makes my taste buds do a little dance! Picture this:
tender, melt-in-your-mouth pork that’s been slowly cooked to juicy perfection. It’s like a flavor party in your mouth, with spices that’ll remind you of a warm, cozy night wrapped in a blanket.
I once tried a batch while watching a rerun of an old Friends episode, and let me tell ya, it was the highlight of my evening.
Steps
- Start by cutting boneless pork shoulder into thick slabs, about four pounds total, and combine in a bowl with chopped onion, garlic, broken cinnamon stick, and bay leaves. Quarter an orange, squeeze its juice into the mixture, and add the rest of the orange. Season generously with kosher salt and mix everything together.
- Transfer the seasoned pork mixture into a vacuum bag and seal it securely. Prepare your sous vide immersion circulator to heat a water bath to the desired cooking temperature, following a temperature and timing chart to achieve your preferred texture.
- Submerge the sealed bag in the preheated water bath, ensuring it remains fully submerged by placing a weight on top if necessary. Cook the pork for the recommended duration, topping up the water as needed to compensate for evaporation.
- Once the pork is cooked, remove the bag from the water bath. If not serving immediately, cool the bag to room temperature or place it in an ice bath before refrigerating or freezing it for later use.
- To crisp the carnitas, adjust an oven rack to sit 3 inches below the broiler and preheat the broiler to high. Spread the shredded pork evenly on a baking sheet and place it under the broiler, flipping occasionally, until the meat is browned and crispy, about 10 minutes.
- Alternatively, crisp the pork in batches by heating it in a skillet over medium heat, turning occasionally until crisp. Serve the finished carnitas with warm tortillas, lime wedges, chopped onion, cilantro, and your choice of salsa.
Ingredients
- 4 pounds (1.8 kg) boneless pork shoulder, sliced into 2-inch-thick slabs
- 1 medium onion, chopped roughly
- 6 medium garlic cloves
- 1 stick cinnamon, broken into 3-4 pieces
- 2 bay leaves
- 1 medium orange, quartered, peel on
- Kosher salt
- To serve:
- Warm corn tortillas
- Lime wedges
- Chopped white onion
- Fresh cilantro leaves
- Charred salsa verde or other salsa
FAQ
- What is the advantage of using sous vide for cooking carnitas?
- Sous vide cooking helps keep the pork extra moist and allows for precise control over the texture of the carnitas. Unlike traditional methods that require constant monitoring, sous vide ensures the pork is tenderized in its own juices, reducing the risk of overcooking.
- What are the recommended temperatures and cooking times for sous vide carnitas?
- At 145°F (63°C), cook for 24 to 36 hours for very tender and moist pork, less suitable for shredding.
- At 165°F (74°C), cook for 12 to 24 hours for moist pork that easily shreds.
- At 185°F (85°C), cook for 8 to 16 hours for traditional texture that shreds naturally.
- Can you prepare sous vide carnitas in advance?
- Yes, you can cook the pork ahead of time. After cooking, let it cool and store it in the fridge for up to five days or in the freezer for up to two months. Reheat by returning the bag to a water bath at 165°F (74°C) for one hour before crisping and serving.
- How should you crisp the pork after sous vide cooking?
- You can crisp the pork by spreading it on a baking sheet and placing it under a preheated broiler or by cooking it in a skillet. Make sure to flip the pieces occasionally until they are browned and crispy on all sides.
- What are some serving suggestions for sous vide carnitas?
- Serve the carnitas with warm corn tortillas, lime wedges, chopped white onion, fresh cilantro, and your choice of salsa, like charred salsa verde, for a delicious taco experience.
Tips
- Consider Different Temperature Settings: Adjust the sous vide temperature based on your desired texture. Cooking at 145°F (63°C) for 24 to 36 hours results in moist, tender chunks, while 165°F (74°C) for 12 to 24 hours gives easily shreddable pork perfect for taco fillings. For a traditional texture, opt for 185°F (85°C) for about 8 to 16 hours.
- Ensure Proper Bag Sealing and Submersion: Use vacuum sealer bags for best results, or double-bag with heavy-duty zipper-lock bags, ensuring air is removed using the water displacement method. If the bag tends to float, weigh it down with a wet towel or a metal spoon secured with a binder clip.
- Effective Crisping Techniques: For a crispy finish, spread the shredded pork on a baking sheet and broil, flipping occasionally until browned. Alternatively, crisp in a skillet over medium-high heat, tossing occasionally. This step enhances texture and adds the desired crispiness.
- Make Ahead and Storage Tips: You can prepare the carnitas in advance. Once cooked, store them in the fridge for up to five days or freeze for up to two months. Reheat by returning the sealed bag to a water bath set to 165°F (74°C) for about an hour before proceeding to the crisping stage.
Equipment
- Sous vide immersion circulator
- Vacuum sealer
- Vacuum sealer bags
- Rimmed baking sheet
