Carnitas (Mexican Pulled Pork)

Render lard separately from the meat. Traditional carnitas are fried in their own fat, but you don't need to confit the meat in lard for the entire cook. Sous vide the pork at 175°F for 24 h, then render any leftover fat and trim into a hot pan to fry-finish.

Bag with just garlic and orange peel. Carnitas wants minimal seasoning - the long, slow cook concentrates the pork flavor, and aromatics are a supporting cast, not the lead. Garlic, orange peel, a bay leaf, and a pinch of salt is enough.

175°F for 24 h is the sweet spot. Lower and the collagen doesn't fully break down; higher and the lean parts dry out. The 24-hour bath gives you pork that pulls apart cleanly with two forks, with strands that hold their structure for searing.

Crisp under the broiler, not in a pan. Spread the pulled meat in a single layer on a baking sheet and broil 4 inches under the element for 5 min. The high, dry heat crisps the edges fast without drying the interior. Pan-frying takes longer and steams the meat.

Anti-tip: don't pour the bag liquid back over the carnitas after crisping. That liquid is delicious but it'll resoften the crispy edges you just worked to create. Save the liquid for cooking rice or beans, or pour it over rice on the side.

Pat meat dry before bagging to prevent diluting the marinade

Reserve cooking liquid for moistening the meat after crisping

Crisp in batches to ensure even browning

Use a slotted spoon to transfer pork to avoid excess liquid

This temperature is ideal for meal prep - freezes perfectly

Add a splash of fresh lime juice after crisping for brightness