Sous vide Carnitas
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 8 oz pork loin 'brisket'
  • ½ tsp mexican oregano
  • ½ tsp cumin
  • 1 large garlic clove, sliced thinly
  • ¼ onion, sliced thinly
  • ½ lime, sliced into ¼ inch slices and halved
  • ½ orange, sliced into ¼ inch slices and halved
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1½ tbsp shortening
  • 2 tsp canola oil
  • 1 tsp butter
  • 1 green onion, sliced
  • 2 - 3 radishes, sliced thinly
  • 3 napa cabbage leaves, main stem removed and sliced
Instructions
  1. Heat the water bath to 176 degrees.
  2. Sprinkle the oregano, cumin, salt and pepper on both sides of the pork.
  3. Place the shortening, onion and garlic in the bottom of the bag.
  4. Add the meat and then the lime and orange slices.
  5. Vacuum seal the bag and place into the water bath.
  6. Cook for 8 hours, covering the water bath with plastic wrap to minimize evaporation.
  7. After 8 hours, open the bag and remove the pork to a clean bowl.
  8. Strain the juices into a measuring cup and discard the solids (onion, garlic, lime and orange slices).
  9. Shred the pork using 2 forks.
  10. Heat a small saucepan or skillet over medium-high heat.
  11. Add the reserved juices to the small pan and reduce to ⅓.
  12. Add the butter and remove from heat, whisking the butter to create a rich sauce.To make crisped carnitas:
  13. Heat a large skillet or wok over high/medium-high heat.
  14. Add the canola oil to the large skillet, swirling to coat the inside.
  15. When shimmering, add the pork and fry to crisp some of the edges.
  16. Toss or turn the meat frying to desired crispness.To finish and serve:
  17. Drizzle the reduced sauce and sprinkle green onions over the meat prior to serving.
  18. Serve with tortillas, cabbage, radishes, and guacamole.
Notes
The base recipe comes from Anova Culinary.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/02/07/sous-vide-carnitas/