Recipe By France C
Rating
Published Aug 31st
Prep 15m Cook 1d Additional - Ready In 1d 15m
Servings 12 servings Calories 204.6

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.

Recipe Ingredients

  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • 1 (4 pound) boneless pork butt
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 1 medium orange, sliced
  • 3 large bay leaves
  • 1 tablespoon vegetable oil, or as needed

Cooking Directions

  1. 1 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.
  2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
  3. 3 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.
  4. 4 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.
  5. 5 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
  • Carbohydrate 2.7 g
  • Cholesterol 60.6 mg
  • Fat 12.8 g
  • Fiber 0.6 g
  • Protein 18.8 g
  • Saturated Fat 4.3 g
  • Sodium 415.2 mg
  • Sugar 1.6 g

Chef's Notes

If you don't own a vacuum sealer, you may use a zip-top plastic freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it; If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure the bag is fully submerged at all times.
No review yet, please check back later or create your own review

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more