Time
765 min
Serving
10 persons
Calories
402
Sous vide carnitas are scrumptious, super juicy, caramelized, crispy, and easy Mexican-style pulled pork made in a water bath overnight! Garnish with green onions, if desired.
Ingredients
- kosher salt: 2 Tbsp
- dark brown sugar: 2 Tbsp
- garlic powder: 2 Tbsp
- paprika: 2 Tbsp
- onion powder: 2 Tbsp
- oregano: 1 Tbsp (dried)
- ground black pepper: 1 tsp
- boneless pork shoulder, cut into 2-inch-thick slabs: 4 pound
- onion: 1 piece (chopped)
- garlic: 8 clove (fresh)
- cinnamon stick: 1 piece
- bay leaves: 4 piece
- orange, quartered: 1 piece
- kosher salt: (to taste)
- fire-roasted diced tomatoes: 1 can (14.5 ounce can)
- green Chilis: 1 can (4 ounce can, diced)
- ½ cups chicken stock: 1 piece
- ½ cups uncooked white rice: 1 piece
- butter: 1 Tbsp
- chili powder: 2 tsp
- ground cumin: 1 tsp
- oregano: 1 tsp (dried)
- salt: 0.5 tsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
