Sous Vide Crispy Carnitas

Sous vide crispy carnitas are scrumptious, super juicy, caramelized, crispy, easy Mexican-style pulled pork made in a water bath overnight! Garnish with green onions, if desired.

• Preparation Time: 15 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 15 mins
• Calories: 402 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• 1 (4 ounce) can diced green chiles
• 2 tablespoons dark brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 4 bay leaves
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 2 tablespoons paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 teaspoons chili powder
• 1 ½ cups chicken stock
• 1 ½ cups uncooked white rice
• kosher salt to taste
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 onion, roughly chopped
• 1 orange, quartered
• 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
• 8 cloves fresh garlic

Recipe Instructions

Step 1

Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.

Step 2

Place pork pieces into a large bowl. Rub spice mixture evenly over the pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.

Step 3

Squeeze orange juice into the bowl with the pork and toss in the juiced orange pieces as well; toss to combine.

Step 4

Place pork mixture into a sous vide-safe vacuum sealer bag. Seal bag and immerse in a heat-proof container of water with a sous vide cooker. Set temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.

Step 5

Remove pork carefully from the water bath and transfer contents into a large bowl. Pick out the chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.

Step 6

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.

Step 7

Place tomatoes and green chiles in a food processor and blend until pureed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.