Low-and-Slow Sous Vide Pork Carnitas

Name: Low-and-Slow Sous Vide Pork Carnitas
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 0.5 tsp Black Pepper; 4 lb Bone-In Pork Shoulder Butt Roast; 1 tbsp Chicken Bouillon; 3 whole Dried Bay Leaves; 2 tsp Granulated Garlic; 0.25 tsp Ground Cinnamon; 1 tsp Ground Coriander; 2 tsp Ground Cumin; 1 tsp Mexican Oregano; 1 whole Orange; 1 tsp Salt; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Low-and-Slow Sous Vide Pork Carnitas deliver ultra-tender shreds of pork scented with cumin, oregano, and a hint of orange. The meat finishes juicy yet richly seasoned, perfect for crisping before serving. Ideal for taco nights, burrito bowls, or party platters where you want deeply flavorful pork that stays succulent.

Prep15 mins
Cook—
Serves12
DifficultyMedium

1

Fill a large pot with water and insert a sous vide immersion cooker into it. Set the temperature to 165 degrees F (74 degrees C) following the manufacturer's directions.
2

In a small bowl, mix together the granulated garlic, cumin, salt, oregano, coriander, and black pepper.
3

Cut the pork butt into 2 chunks and rub them with soup base. Sprinkle on the spice mixture and rub until evenly coated. Place the pork into a large vacuum bag. Add the orange slices and bay leaves throughout the bag. Seal the bag with a vacuum sealer.
4

Place the bag into the water and set a timer for 24 hours, turning the bag over halfway through. When finished, transfer the pork to a platter, reserving some or all of the juices.
5

To crisp the carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add the shredded pork and fry until the edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternatively, you can crisp under an oven broiler for 3 to 4 minutes.