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.
Provided by Culinary Envy
Categories World Cuisine Recipes Latin American Mexican
Time 12h45m
Yield 10
Number Of Ingredients 25
Steps:
- Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
- 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.
- Squeeze orange juice into the bowl with the pork and toss in the juiced orange pieces as well; toss to combine.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 18.9 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 7.1 g, Sodium 1726 mg, Sugar 6.2 g
SOUS VIDE CARNITAS
These incredibly moist, melt-in-your-mouth carnitas are infused with warm spices and become the base for a variety of dishes. My favorite way to eat these is inside corn tortillas, topped with cilantro and onion, but it's also delicious in quesadillas, posole, nachos, or atop a salad! For added flavor, rub the seasonings on the pork the night before.
Provided by France C
Categories Mexican Pork Main Dishes
Time P1DT15m
Yield 12
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
- Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
- Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
- Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
- To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.7 g, Cholesterol 60.6 mg, Fat 12.8 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 4.3 g, Sodium 415.2 mg, Sugar 1.6 g
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