Sous Vide Pork Shoulder Carnitas

Set your sous vide to 74ºC165ºF and allow the water to heat. Add pork orange onion garlic bay leaves vinegar and chicken stock to 2-gallon sous vide bag. Add bags to water bath and cook at 165 degrees 73 degrees C for 12-24 hours. A little goes a long way when you are cooking sous vide.

The Ultimate Guide To Sous Vide Carnitas By The Food Lab

Place in sous vide bath and let cook for 12 to 18 hours.

Sous Vide Pork Shoulder Carnitas. Generously salt and toss to combine. Transfer items to 1-2 vacuum bags and seal try to keep the bags fairly flat and even in one layer. HttpbitlyDrProfessorChef - In this video Chef Colin Roche shows you how to make easy delicious Pork Carnitas using sous vide cooking.

Combine pork onion garlic cinnamon bay leaves and orange in large bowl. Wash and clean the pork and pat dry. Combine the cumin granulated garlic and chili powder.

Season each piece of pork with one third of the seasoning mix. Heat sous vide cooker to 165 degrees. At the same time using sous vide inherently changes the end result.

Cut into 3-inch cubes and add to a large bowl. Add all the ingredients listed under carnitas. Rub the pork shoulder place in a gallon size zip lock bag and sous vide for 1 ½ hours or until internal temperature is 145 degrees.

Traditionally carnitas are submerged in lard while they cook but theres no need for that here as sealing the meat in a vacuum bag lets it gently cook in its own rendered fat. For one thing he has altered the type of pork used relying on pork belly rather than pork shoulder. Combine the oil through lime juice to make a rub.

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