Crispy Carnitas

SOUS VIDE CRISPY CARNITAS



Sous Vide Crispy Carnitas image

Sous vide crispy carnitas are scrumptious, super juicy, caramelized, crispy, easy Mexican-style pulled pork made in a water bath overnight! Garnish with green onions, if desired.

Recipe From allrecipes.com

Provided by Culinary Envy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h45m

Yield 10

Number Of Ingredients 25

2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons onion powder
1 tablespoon dried oregano
1 teaspoon ground black pepper
4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
1 onion, roughly chopped
8 cloves fresh garlic
1 cinnamon stick
4 bay leaves
1 orange, quartered
kosher salt to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chiles
1 ½ cups chicken stock
1 ½ cups uncooked white rice
1 tablespoon butter
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
Calories402.3 calories
Carbohydrate35.2 g
Cholesterol74.5 mg
Fat18.9 g
Fiber2.8 g
Protein22.2 g
SaturatedFat7.1 g
Sodium1726 mg
Sugar6.2 g

Steps:

  • Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
  • Place pork pieces into a large bowl. Rub spice mixture evenly over the pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
  • Squeeze orange juice into the bowl with the pork and toss in the juiced orange pieces as well; toss to combine.
  • Place pork mixture into a sous vide-safe vacuum sealer bag. Seal bag and immerse in a heat-proof container of water with a sous vide cooker. Set temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
  • Remove pork carefully from the water bath and transfer contents into a large bowl. Pick out the chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
  • Place tomatoes and green chiles in a food processor and blend until pureed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

CRISPY PORK CARNITAS



Crispy Pork Carnitas image

There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.

Recipe From allrecipes.com

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h55m

Yield 6

Number Of Ingredients 10

3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2 bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder
Calories317.4 calories
Carbohydrate2.1 g
Cholesterol89.2 mg
Fat22.6 g
Fiber0.4 g
Protein25.5 g
SaturatedFat6 g
Sodium1036 mg
Sugar0.1 g

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
  • Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
  • Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

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