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