Sous vide carnitas are delicious, incredibly juicy, caramelized, crispy, and simple pulled pork cooked in the style of Mexico! If desired, add green onions as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 12 hrs 30 mins |
| Total Time: | 12 hrs 45 mins |
| Servings: | 10 |
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons dark brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
- 1 onion, roughly chopped
- 8 cloves fresh garlic
- 1 cinnamon stick
- 4 bay leaves
- 1 orange, quartered
- kosher salt to taste
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 ½ cups chicken stock
- 1 ½ cups uncooked white rice
- 1 tablespoon butter
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
- Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
- Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
- Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
- Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn’t burn.
- Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 1726 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely amazing!
This is a definite winner! The only change I made was to cut the bay down to 2 leaves and only shred the meat I was going to use that night. It makes quite a lot. I also made my own Spanish rice recipe as it’s much easier. I have already made this recipe twice it’s that great ??