Sous Vide Crispy Carnitas
Sous vide carnitas are one of my favorite ways to cook pork shoulder. Bright, citrusy flavor, fatty pork, and crispy edges! Serve with rice or tortillas.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum seal bag
- Water bath container
- Sous vide magnet
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Plastic wrap
- Stove
- Refrigerator
- Freezer
Ingredients
- 3-4 lb pork shoulder (fat trimmed, diced into 2 inch cubes)
- 3/4 cup freshly squeezed orange juice (about 2 oranges)
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp onion powder
- 1 tsp crushed red pepper flakes
- 1/2 tsp freshly cracked black pepper
- Corn tortillas or cooked white rice
- Lime wedges
- 1/4 cup finely diced white onion
- 2 tbsp chopped cilantro
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