Pork Carnitas

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
6
Prep Time
00:20
Cook Time
03:30
Pork Carnitas
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)
0
Steps

1. Pre-Heat Oven

Pre-heat oven.
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
300°F Probe Target

2. Butcher Pork Shoulder

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

3. Season Pork

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

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.
Add Ingredients

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.
Add Liquid

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.
Braise Pork
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
300°F Probe Target

7. Remove From Liquid

Remove pork from liquid and let rest for 5 minutes.
Remove From Liquid

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.
Pull Pork

9. Plate and Serve

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