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Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Ingredients: 1 (4-pound) of boneless pork shoulder; 1 Tbsp of Mexican oregano; 1 Tbsp of ground cumin; 2 tsp of salt; 1.5 tsp of freshly ground black pepper; 1 of yellow onion, roughly chopped; 6 cloves of garlic, peeled; 2 of jalapeños, stemmed and halved; 4 of bay leaves; 1 cup of chicken stock; 0 of Juice of 2 oranges; 0 of Juice of 2 limes; 0 of Chopped fresh cilantro, for garnish (optional); 1 cup of pico de gallo, for serving (optional); 1 cup of salsa verde, for serving (optional); 0 of Corn tortillas, for serving

Bryant Kryck

September 30, 2021

This braised pork dish is a showstopper when made in the Anova Precision Oven. Typically slow cooked for the better part of a day, this recipe uses relatively high heat plus steam to yield moist and tender carnitas with a crisp exterior in less than four hours.

Serves

Prep Time

00:20

Cook Time

03:30

4.61 (18)

3454

Ingredients

1 (4-pound)

boneless pork shoulder

1 Tbsp

Mexican oregano

1 Tbsp

ground cumin

2 tsp

salt

1.5 tsp

freshly ground black pepper

yellow onion, roughly chopped

6 cloves

garlic, peeled

jalapeños, stemmed and halved

bay leaves

1 cup

chicken stock

Juice of 2 oranges

Juice of 2 limes

Chopped fresh cilantro, for garnish (optional)

1 cup

pico de gallo, for serving (optional)

1 cup

salsa verde, for serving (optional)

Corn tortillas, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

2. Season Pork

Place the pork in a deep pan that is just large enough to hold it. Evenly rub with the oregano, cumin, salt, and pepper.

3. Add Aromatics

Add the onion, garlic, jalapeños, and bay leaves to the pan around the pork.

4. Add Liquid

Add the stock, orange juice, and lime juice. The liquid should reach just over a quarter up the sides of the pork. Add water if necessary.

5. Bring to Temp

Rack

Transfer to the oven and cook until the pork reaches its target temperature. Flip the pork.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

190°F Probe Target

6. Hold Until Tender

Rack

Let the oven drop temperature to hold the pork at its target temperature until very tender, 1 1/2 to 2 hours. Flip the pork about 1 hour into the hold.

Sous Vide Mode: On

Steam: 100%

Temp: 190°F

Heat: Rear

01:30 Timer

7. Remove from Liquid

Carefully remove from the braising liquid and let rest for 5 minutes.

8. Shred

Use your hands or 2 forks pull the pork into bite-size pieces. Don’t over-pull; leave a few larger chunks for best results. Mix the pork so that the crispy pieces get evenly distributed.

9. Plate and Serve

Serve the carnitas with cilantro, pico de gallo, salsa, and tortillas, or as desired. Enjoy.