Pork Carnitas

Bryant Kryck
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
6
Prep Time
00:20
Cook Time
03:30
Pork Carnitas
4.65 (17)
2997
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
1
yellow onion, roughly chopped
6 cloves
garlic, peeled
2
jalapeños, stemmed and halved
4
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.
Season Pork

3. Add Aromatics

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

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.
Add Liquid

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.
Hold Until Tender
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.
Remove from Liquid

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.
Shred

9. Plate and Serve

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