Sous vide carnitas (recipe)

Sous vide carnitas (recipe)
Name	Sous vide carnitas
Ingredients	Boneless pork shoulder • Onion • Garlic cloves • Cinnamon • Bay leaves • Orange • Kosher salt • Corn tortilla • Lime wedge • Fresh cilantro leaves • Salsa verde
Cooktime (in hours)	0.133333333
Preptime (in hours)	0.5
Totaltime (in hours)	0.633333333
Keto friendliness	Keto friendly
Calories	609.6
Fat	47.4
Protein	39.6
Carbohydrate	4
Fiber	0.7
Net carbohydrates	3.3
Sugar	2.1
Saturated fat	16.4
Cholesterol (mg)	166.4
Sodium	160.3
Servings	8
Reviewaggregate

{{ |= essentially allowing the pork to tenderize in its own juices. The results? Extra-moist carnitas time after time. }}

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sous vide carnitas (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Sous vide carnitas (recipe) image(external)

Recipe instructions

1. Directions.
2. Step 1.
3. For better flavor penetration, first cut the pork into thick slabs. About 4 pounds is enough to serve 8 to 12 people once the meat is cooked. You can easily make half a batch, but carnitas freeze extremely well, so think about making the full order!
4. Step 2.
5. Next, combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine.
6. Step 3.
7. When ready to cook, set your Anova to desired temperature according to chart included above or in the Anova Culinary App.
8. Step 4.
9. Add bag to sous vide bath and cook for recommended time according to chart above. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight.
10. Finishing Steps - Oven.
11. Step 1.
12. When meat is cooked, remove from water bath and transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with salsa. When it is cool enough to handle, shred meat roughly using 2 forks or your fingers.
13. Step 2.
14. Spread evenly over baking sheet. Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving.
15. Step 3.
16. When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes.
17. Step 4.
18. Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
19. Enjoy.
    
    Food tags
    < 60 Mins"