Sous Vide Carnitas Taco Recipe
Authentic carnitas without a pot of lard. Pork shoulder cooks sous vide and finishes with crisp edges. Use Snake River Farms Kurobuta pork if you want extra marbling.
- Prep
- 15 min
- Cook
- 25 hr
- Yield
- 8 servings
- Per serving
- 430 cal, 24 g carbs
Ingredients
- 4 lbs boneless pork shoulder, cut in 3 inch chunks
- 1 tbsp kosher salt
- 2 tsp cumin
- 2 tsp Mexican oregano
- 1 orange, juiced
- 4 garlic cloves
- 16 corn tortillas
- Pickled red onion, cilantro, lime
Instructions
- Heat water bath to 165°F.
- Bag pork with seasoning, orange juice and garlic.
- Cook 24 hours.
- Shred, reserving the bag juices.
- Spread on a sheet pan, spoon over juices, and broil 5 minutes at 500°F until crisp.
- Serve with onion and lime.
FAQ
What temperature for carnitas?
165°F for 24 hours gives shreddable but still juicy pork.
Can I use a different cut?
Pork butt is the same cut as shoulder.
