Prep Time::15 mins
Cook Time::1 day
Total Time::1 day 15 mins
Servings::12
Yield::12 servings
Ingredients
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2 teaspoons granulated garlic
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork butt
1 tablespoon chicken soup base (such as Better than Bouillon®)
1 medium orange, sliced
3 large bay leaves
1 tablespoon vegetable oil, or as needed
Directions
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.
Cook's Notes:
If you don't own a vacuum sealer, you may use a zip-top plastic freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it.
If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure the bag is fully submerged at all times.