Sous Vide Pork Carnitas
After so many cutlets and steaks and chops, I knew I had to experiment with something bigger — a full-on pork roast, 36 hours. One that you can set and forget for a while. The only worry I had was...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Ingredients
- 1 (4-pound) bone-in pork shoulder, trimmed of large pieces of fat
- Salt
- freshly ground black pepper
- 4 cloves garlic, peeled and left whole
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon celery salt
- 1 tablespoon unsalted butter
- 1 teaspoon canola oil
- Juice of 1/2 orange
- 1/2 teaspoon oregano (preferably Mexican oregano)
- 1/4 teaspoon cumin
- 8 small flour tortillas
- Salsa
- Fresh cilantro leaves
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