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 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 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
- 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 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 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