SOUS VIDE CARNITAS
These incredibly moist, melt-in-your-mouth carnitas are infused with warm spices and become the base for a variety of dishes. My favorite way to eat these is inside corn tortillas, topped with cilantro and onion, but it's also delicious in quesadillas, posole, nachos, or atop a salad! For added flavor, rub the seasonings on the pork the night before.
Provided by France C
Categories Mexican Pork Main Dishes
Time P1DT15m
Yield 12
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
- Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
- Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
- Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
- To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add 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.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.7 g, Cholesterol 60.6 mg, Fat 12.8 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 4.3 g, Sodium 415.2 mg, Sugar 1.6 g
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