Sous Vide Carnitas Recipe

Carnitas is a traditional Mexican dish that's often served during Cinco de Mayo celebrations. It's typically made by slow-cooking pork until it's tender and juicy, and then crisping it up in a skillet. This sous vide version of carnitas makes it even easier to achieve that perfect texture and flavor.


  • 2 pounds pork shoulder, cut into large chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 1/4 cup chicken broth
  • 2 bay leaves
  • 1 tablespoon vegetable oil


  1. Preheat your sous vide water bath to 165°F.
  2. In a small bowl, mix together the salt, cumin, smoked paprika, oregano, garlic powder, onion powder, and black pepper.
  3. Season the pork shoulder chunks with the spice mixture, making sure to coat them well.
  4. Place the seasoned pork shoulder in a large resealable bag with the lime juice, orange juice, chicken broth, and bay leaves. Seal the bag.
  5. Submerge the bag in the preheated water bath and cook for 12-16 hours.
  6. Once the pork is finished cooking, remove the bag from the water bath and let it rest at room temperature for 10 minutes.
  7. Preheat a skillet over high heat with the vegetable oil.
  8. Remove the pork from the bag and pat it dry with paper towels.
  9. Sear the pork in the hot skillet until it's crispy on all sides, about 2-3 minutes per side.
  10. Serve the Carnitas hot, with your favorite toppings like chopped onions, cilantro, and lime wedges.

Enjoy! Happy Cinco de Mayo!