Sous Vide Carnitas

By: anovaculinary
With sous vide, there's also no real chance of overcooking. With a slow-cooking, extra-forgiving cut like pork shoulder, which is high in both connective tissue and fat, even if you overshoot by half a day your end results are going to still be incredible. I know: I tested it to find out! The other great thing about cooking sous vide is that because the pork is sealed inside a bag, there's no need to add any additional fat whatsoever. The fat rendering off the pork shoulder as it cooks gets distributed around the bag, essentially allowing the pork to tenderize in its own juices. The results? Extra-moist carnitas time after time.Sous Vide Carnitas Cooking Temperatures145°F / 63°C for 24 to 36 hours - Very tender and moist, not very shreddable. Better for cubing or searing as slabs.165°F / 74°C for 12 to 24 hours - Shreddable with your hands or forks, and moist.185°F / 85°C for 8 to 16 hours - Traditional texture with meat that shreds naturally.


8 Servings
4 pounds / 1.8kg boneless pork shoulder, cut into 2-inch-t
1 medium onion
6 medium cloves garlic
1 stick cinnamon
1 medium orange
Kosher salt
Warm corn tortillas
Lime wedges
Chopped white onion and fresh cilantro leaves
Salsa verde (or any salsa of your preference)
Instructions are at