Ingredients
12
12 servings
- •2 teaspoons granulated garlic
- •2 teaspoons ground cumin
- •1 teaspoon salt
- •1 teaspoon dried Mexican oregano
- •1 teaspoon ground coriander
- •½ teaspoon black pepper
- •¼ teaspoon ground cinnamon
- •1 (4 pound) boneless pork butt
- •1 tablespoon chicken soup base (such as Better than Bouillon®)
- •1 medium orange, sliced
- •3 large bay leaves
- •1 tablespoon vegetable oil, or as needed
Instructions
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
- Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
- Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
- Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
- To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.
Nutritional Facts
Per 12 servings
- Calories: 205
- Carbohydrate: 3g
- Fat: 13g
- Fiber: 1g
- Protein: 19g
- Sugar: 2g
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