Sous Vide Carnitas

Sous vide carnitas are a great, hands off way to make sure your carnitas turn out super tender and perfectly cook!.

Ingredients

Ingredients

Marinade – 3-4 lb pork shoulder, fat trimmed, diced into 2 inch cubes – 3/4 cup freshly squeezed orange juice, about 2 oranges – 1/4 cup freshly squeezed lime juice, about 2 limes – 1 tbsp extra virgin olive oil – 1 tbsp dried oregano – 2 tsp kosher salt – 2 tsp garlic powder – 2 tsp ground cumin – 1 tsp onion powder – 1 tsp crushed red pepper flakes – 1/2 tsp freshly cracked black pepper For Serving – Corn tortillas or cooked white rice – Lime wedges – 1/4 cup finely diced white onion – 2 tbsp chopped cilantro

Preheat water bath using an immersion circulator to 165 degrees F. 

Since this is a long cook, make sure to place a trivet underneath the water bath.

Whisk together all the ingredients for the marinade. 

Add cubed pork shoulder to a large vacuum seal bag and pour marinade over pork shoulder.

Toss to coat. Vacuum seal or use another air removal method.

Add the bag to the water bath and cook for 12-16 hours.

Since this is a long cook, cover the water bath with a lid or plastic wrap to prevent evaporation.

After sous viding, preheat a cast iron skillet over medium-high heat.

Remove the pork from the bag using tongs and add to skillet. Save the bag and juices.

Sear, tossing every minute or so, until browned and crispy on the outside.

Pour the contents of the bag over the pork and cook for another minute or two.

Serve carnitas with rice or corn tortillas and lime wedges, cilantro, and diced onion.

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