Go Back

Sous Vide Pork Carnitas

Sansaire
Print Recipe Pin Recipe
Cook Time 1 day 12 hours
Total Time 1 day 12 hours
Course Main Course

Equipment

  • Vacuum Sealer
  • Cast-Iron Skillet (optional)
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients
  

  • 1 pork shoulder cut into 2" cubes
  • seasoning of your choice

Instructions
 

  • Coat pork shoulder liberally with your favorite rub (ex. brown sugar, paprika, black pepper, kosher salt, smoked chipotle tabasco sauce, cocoa powder). 
  • Vacuum seal—important to use a sealer, not Ziploc bags for this one because of the long cooking time. 
  • Cook sous vide at 149°F for 36 hours. 
  • Run bag(s) under cool water until they’re cool enough to handle, then shred the pork by smooshing it with your fingers still in the bag. It will shred easily. 
  • No searing necessary, but if desired, add quick char in a rocket-hot cast-iron skillet. Put on tacos with your favorite toppings.

Notes

You can substitute chicken thighs and keep the temperature the same. Cook for 2 hours, up to 12 hours. In this case, you can use a Ziploc bag.
Keyword carnitas, sous vide, tacos