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Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Ingredients: 4 lb of Pork Shoulder; 2 tsp of Salt; 1.5 tsp of Black Pepper; 1 Tbsp of Mexican Oregano; 1 Tbsp of Ground Cumin; 4 ea of Bay Leaves; 2 ea of Limes (juiced); 2 ea of Oranges (juiced); 1 cup of Chicken Stock; 1 ea of Yellow Onion; 2 ea of Jalapeño; 6 ea of Garlic Cloves; 1 ea of Cilantro (optional garnish); 1 cup of pico de gallo (optional garnish); 1 cup of salsa verde (optional garnish); 0 of

Bryant Kryck

July 4, 2020

This braised pork dish is a showstopper in the Anova Precision Oven. Typically slow cooked, we use high heat plus steam to give us nice and crispy Carnitas while keeping the pork moist and perfectly cooked by monitoring the internal temperature with the temperature probe.

Serves

Prep Time

00:20

Cook Time

03:30

5 (9)

499

Ingredients

4 lb

Pork Shoulder

2 tsp

Salt

1.5 tsp

Black Pepper

1 Tbsp

Mexican Oregano

1 Tbsp

Ground Cumin

4 ea

Bay Leaves

2 ea

Limes (juiced)

2 ea

Oranges (juiced)

1 cup

Chicken Stock

1 ea

Yellow Onion

2 ea

Jalapeño

6 ea

Garlic Cloves

1 ea

Cilantro (optional garnish)

1 cup

pico de gallo (optional garnish)

1 cup

salsa verde (optional garnish)

Steps

1. Pre-Heat Oven

Pre-heat oven.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

2. Butcher Pork Shoulder

Use a 4 pound pork shoulder or trim down to 4 pounds. Place in a small deep braise pan.

3. Season Pork

Evenly rub pork with salt, pepper, Mexican oregano, and cumin.

4. Add Ingredients

Large dice onions. Cut stems off jalapeños and cut them in half. Add jalapeños, onions, and garlic to pork pan evenly on both sides of the pork shoulder.

5. Add Liquid

Hand squeeze oranges and limes evenly over the pork. Squeeze hard and utilize as much of the fresh juice as possible. Add stock. Add bay leaves. Liquid should go just over the 1/4 depth mark on the pork. Add more stock or water if needed.

6. Braise Pork

Cook for 2 hours. At 2 hours gently flip the pork. Cook for another hour and flip the pork back over. Continue cooking for another 30 minutes . The pork should be very fork tender or until probe temp reaches internal temp of 195F.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

195°F Probe Target

7. Remove From Liquid

Remove pork from liquid and let rest for 5 minutes.

8. Pull Pork

Using your hands or 2 forks pull the pork apart. Don’t over pull pork and leave a few larger chunks for best results. Evenly mix so crispy pieces get distributed evenly.

9. Plate and Serve

Plate and serve with cilantro, tortillas, salsa, and pico de gallo. Enjoy.