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Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)

by J. Kenji López-Alt
dinnerMexicanmake-aheadsous-vide
Yield: Serves 8 to 10Prep: 15 minutesCook: 12 to 24 hoursTotal: 12 to 24 hours and 15 minutes
Source: https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe?utm_campaign=later-linkinbio-seriouseats&utm_content=later-24453465&utm_medium=social&utm_source=linkin.bio

Ingredients

produce
  • 1orange(sliced)
  • 2bay leaves
protein
  • 4 poundspork shoulder(cut into 2-inch cubes)
pantry staple
  • 2 teaspoonsground cumin
  • salt
  • pepper
  • 1 teaspoondried oregano

Instructions

  1. Season pork cubes generously with salt and pepper.
  2. Place pork in a large vacuum-seal or zipper-lock bag. Add cumin, oregano, bay leaves, and orange slices. Seal the bag using a vacuum sealer or the water displacement method.
  3. Preheat a sous vide immersion circulator to 165°F (74°C) in a water bath.
  4. Place the bag in the water bath and cook for 12 to 24 hours.
  5. Remove pork from the bag and discard orange slices and bay leaves. Reserve the liquid.
  6. Heat a broiler or a skillet over high heat. Crisp the pork in batches, using the reserved liquid to moisten the pork as needed.
  7. Serve immediately in tacos, tortas, or as desired.

My notes

For a different texture, you can cook the pork at 145°F (63°C) for 24 to 36 hours.