Sous vide carnitas are scrumptious, super juicy, caramelized, crispy, and easy Mexican-style pulled pork made in a water bath overnight! Garnish with green onions, if desired.
Ingredients
Spanish Rice
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 ½ cups chicken stock
- 1 ½ cups uncooked white rice
- 1 tablespoon butter
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Carnitas
- 2 tablespoons kosher salt
- 2 tablespoons dark brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
- 1 onion, roughly chopped
- 8 cloves fresh garlic
- 1 cinnamon stick
- 4 bay leaves
- 1 orange, quartered
- kosher salt to taste
Directions
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 pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
Step 3
Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
Step 4
Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the 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 water bath and transfer contents into a large bowl. Pick out 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 an 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 pur?ed. 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 402 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat7g | 36% |
Cholesterol75mg | 25% |
Sodium1726mg | 75% |
Total Carbohydrate35g | 13% |
Dietary Fiber3g | 10% |
Total Sugars6g | |
Protein22g | |
Vitamin C13mg | 64% |
Calcium67mg | 5% |
Iron3mg | 19% |
Potassium455mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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