Overview
Carnitas is a traditional Mexican dish of slow-cooked pork shoulder that becomes incredibly tender and flavorful. Sous vide makes this classic easier than ever, delivering consistent results with fall-apart texture and deep flavor. After the bath, a quick broil or pan-fry creates the signature crispy edges that make carnitas irresistible.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender & Juicy | 165°–170°F | 16–24 h | 36 h |
| Fall-Apart | 175°–180°F | 20–24 h | 36 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Pork should reach at least 145°F / 63°C for food safety. For carnitas, we cook much higher (165°–180°F) to break down collagen and create tender, shreddable texture. The extended cook time at these temperatures ensures complete pasteurization.
See our food safety guide.
Texture Profiles
- 165°–170°FTender & Juicy
- Tender pork that pulls apart easily while maintaining moisture. Perfect for tacos where you want distinct pieces of pork rather than completely shredded meat.
- 175°–180°FFall-Apart
- Ultra-tender pork that practically melts. Shreds effortlessly into fine strands, perfect for when you want maximum tenderness and the meat to soak up sauces and toppings.
Prep & Bagging
- Cut pork shoulder into 3-inch chunks (Uniform size ensures even cooking)
- Combine with citrus juice, garlic, and spices in a bowl (Orange and lime juice are traditional)
- Add aromatics like bay leaves, cumin, and oregano
- Vacuum seal or use zip-top bag with water displacement method (Can divide between multiple bags for easier storage)
- Ensure bags are fully submerged (Weight down if needed)
Finishing & Crisping
- Remove pork from bag and transfer to large bowl
- Shred pork into bite-sized pieces using two forks
- Preheat broiler to high heat
- Spread shredded pork in even layer on sheet pan
- Drizzle with rendered pork fat or lard
- Broil for 5–7 min until edges are crispy and golden
- Toss and serve immediately