Sous Vide Crispy Carnitas Food

SOUS VIDE CRISPY CARNITAS

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.

SOUS VIDE CARNITAS

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.