Ingredients
- •4 lbs pork shoulder, cut into 3-inch chunks
- •1 large orange, juiced (about 1/2 cup)
- •4 cloves garlic, crushed
- •2 bay leaves
- •1 tbsp ground cumin
- •1 tbsp dried oregano (preferably Mexican oregano)
- •1 tsp kosher salt
- •½ tsp freshly ground black pepper
- •¼ cup rendered pork fat or lard (for crisping)
- •For serving: corn tortillas, diced white onion, fresh cilantro, lime wedges, salsa verde
Instructions
Preheat sous vide water bath to 167°F (75°C)
Cut pork shoulder into 3-inch chunks, removing any large pieces of fat (save for rendering)
In a large bowl, combine orange juice, crushed garlic, cumin, oregano, salt, and pepper
Add pork chunks and toss to coat evenly
Divide pork and marinade between vacuum bags or zip-top bags
Add 1 bay leaf to each bag
Vacuum seal or use water displacement method to remove air
Submerge bags in water bath and cook for 18 h
Remove bags from water bath and transfer pork to a large bowl, reserving cooking liquid
Shred pork into bite-sized pieces using two forks
Preheat broiler to high heat
Spread shredded pork on a large sheet pan in an even layer
Drizzle with rendered pork fat or lard
Add 2–3 tablespoons of reserved cooking liquid to keep moist
Broil for 5–7 min until edges are crispy and golden brown
Toss carnitas and serve immediately with warm tortillas, onion, cilantro, lime, and salsa
Notes
- •Mexican oregano has a different flavor profile than Mediterranean oregano - worth seeking out
- •The orange juice adds traditional citrus flavor and helps tenderize the meat
- •Reserve the cooking liquid - it's full of flavor and great for moistening leftovers
- •Crispy edges are the signature of great carnitas - don't skip the broiling step