Best Carnitas Pulled Pork Tacos Recipes

SOUS VIDE CARNITAS FOR TACOS (CRISPY MEXICAN-STYLE PULLED PORK) RECIPE

Steps:

• Combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine. Transfer contents to a vacuum bag and seal. When ready to cook, set sous vide cooker to desired temperature according to chart above. Add bag to sous vide bath and cook for recommended time according to chart above. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight. When meat is cooked, remove from water bath and transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet. Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving. When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes. Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.

CARNITAS (PULLED PORK TACOS)

Steps:

• Preheat oven to 350°F. Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub. Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven. Pour in the beer (or chicken stock) and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil. Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour. Remove lid, turn pork pieces over, and return to oven-uncovered-for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process. Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce. There will be less sauce than there is for BBQ pulled pork (or my Spicy Pulled Chicken), so don't expect a super saucy end result. Serve with accoutrements.