Easy Carnitas | Sous Vide
Serves: 4
 
What You Need
  • 4-5 pound pork shoulder
  • 1 teaspoon each: cumin, coriander, oregano, paprika, salt
  • 2 bay leaves
OR
  • 2 pounds pre-cooked, shredded pork shoulder (see recipe link above)
  • ½ teaspoon each: cumin, coriander, oregano, paprika, salt
Plus
  • 1 white onion
  • 1 bunch cilantro
  • 8 corn tortillas
  • 1 lime
How It's Done
If starting from scratch:
  1. Set water bath to 140°F (60°C).
  2. Rub your shoulder with spice mixture and seal in bag.
  3. Place the packet in the water bath for 48 hours.
  4. Pat dry and give the roast a quick sear on all sides in a really hot pan.
  5. Grab two forks and pull the pork apart.
  6. Heat 2 tablespoons oil in pan until sizzling hot.
  7. Add 2 pounds (about half the roast) of shredded pork and fry until crisp.
  8. Drain fried pork on paper towels.
If starting with pre-cooked pork:
  1. Heat 2 Tablespoons oil in pan.
  2. Add 2 pounds of shredded pork along with ½ teaspoon each: cumin, coriander, oregano, paprika, salt.
  3. Stir and dry until crispy.
  4. Drain on paper towels.
To serve:
  1. Chop onion and cilantro together.
  2. Heat up corn tortillas in oven, microwave (10 seconds) or open gas flame.
  3. Stack two tortillas together, and top with pork, onion and cilantro.
  4. Serve with lime wedges. Salsa optional ;)
Recipe by Sousvidely at http://sousvidely.com/easy-carnitas/