Carnitas are one of the most delicious ways to serve pork shoulder, with their bright, citrusy flavor, fatty cuts of pork, and crispy edges. Sous vide is a great, hands off way to make sure they're super tender and allows you to batch and freeze plenty of servings all at once. In order to make sure the meat is as tender as possible, these sous vide carnitas get a long cook time: 12-16 hours.
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
Calories do not include tortillas or rice.
Calories: 188kcal, Carbohydrates: 4g, Protein: 21g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 70mg, Sodium: 666mg, Potassium: 436mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 138IU, Vitamin C: 15mg, Calcium: 26mg, Iron: 2mg