Published: by Absolutely Recipes, in the Meat recipes category.

Sous Vide Carnitas For Tacos (Crispy Mexican-Style Pulled Pork).
Recipe.

Ingredients:

4 pounds (18kg) boneless pork shoulder, cut into 2-inch-thick slabs
1 medium onion, roughly chopped
6 medium cloves garlic
1 stick cinnamon, broken into 3 to 4 pieces
2 bay leaves
1 medium orange, peel intact
Kosher salt
To Serve:
Warm corn tortillas
Lime wedges
Chopped white onion and fresh cilantro leaves
Charred Salsa Verde or other salsa

Recipe Instructions:

Combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl.
Split orange into quarters and squeeze juice into bowl before adding rest of orange.
Season generously with kosher salt and toss to combine.
Vicky Wasik
Transfer contents to a vacuum bag and seal (see note).
J.
Kenji López-Alt
When ready to cook, use a sous vide immersion circulator to preheat a water bath to the desired temperature according to the chart above.
J.
Kenji López-Alt
Add bag to water bath and cook for recommended time according to chart above.
Make sure to top water up occasionally as it evaporates, and keep bag completely submerged.
If bag floats, weigh it down by placing a wet kitchen towel on top of it.
Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight.
J.
Kenji López-Alt
When meat is cooked, remove from water bath.
If you are cooking the pork in advance and don't plan to serve it the same day, cool pork to room temperature directly in the bag or chill in an ice bath, then transfer bag to refrigerator or freezer (pork can be refrigerated for up to 5 days, or frozen for up to 2 months).
If finishing the carnitas the same day, transfer contents of bag to a large bowl.
Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet.
(Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.
) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers.
Spread evenly over baking sheet.
J.
Kenji López-Alt
When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high.
Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total.
Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes.
J.
Kenji López-Alt
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Vicky Wasik
Special equipment
Sous vide immersion circulator, vacuum sealer, rimmed baking sheet
Notes
I recommend sealing the pork in a vacuum seal bag for this.
, but you can also use heavy-duty zipper-lock bags by double-bagging the meat and using the water displacement method to remove air.
Make-Ahead and Storage
Pork can be cooked in advance.
Follow.
Through step 4, and once pork has finished cooking, remove from water bath and cool to room temperature directly in the bag or chill in an ice bath.
Once completely cooled, transfer bag to refrigerator or freezer.
Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months.
Rewarm by returning bag to a water bath set to 165 degrees (74? degrees C) for 1 hour and then proceed with step 5.

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