Sous Vide Carnitas Tacos by @anovaculinary

8h30

8 servings

🍖

1.8 kg

Pork shoulder

🪵

2

Cinnamon sticks

🌿

3

Bay leaves

🍊

1

Orange

🍋

1

Lime

🧅

0.5

Onion

🧃

60 ml

Orange juice

🫒

1 tbsp

Olive oil

🧂

1 tsp

Kosher salt

⚫

0.5 tsp

Pepper

🌿

1 tsp

Oregano

🫙

1 tsp

Cumin

🥙

Corn tortillas

🌶️

Salsa verde

Cotija

🌶️

Mango salsa

🌿

Cilantro

  1. Trim
    • Pork shoulder

    Trim any excess fat from the pork shoulder, then cut the meat into 2-inch cubes.

  2. Place
    • Pork shoulder
    • Cinnamon sticks
    • Bay leaves

    Place the pork in a chamber vacuum bag with the cinnamon sticks, bay leaves, orange, lime, onion, orange juice, olive oil, salt, pepper, oregano, and cumin.

  3. Step

    Vacuum seal the bag until fully compressed using a chamber vacuum sealer.

  4. Cook

    Cook sous vide at 185°F for 8 hours using a sous vide machine.

  5. Shred
    • Pork shoulder

    Remove the pork from the bag and discard the aromatics, then gently shred or break apart the pork into your desired size pieces.

  6. Transfer
    • Pork shoulder

    Transfer the pork to a foil-lined sheet pan and spread into an even layer.

  7. Broil
    • Pork shoulder

    Broil on high for 5 to 8 minutes, turning once, until the edges are deeply browned and crisp.

  8. Assemble
    • Corn tortillas
    • Pork shoulder
    • Onion

    Assemble the tacos with warm corn tortillas, carnitas, diced onion, salsa verde, cotija, mango salsa, cilantro, and a squeeze of lime.

Sous Vide Carnitas Tacos by @anovaculinary

8h30

8 servings

🍖

1.8 kg

Pork shoulder

🪵

2

Cinnamon sticks

🌿

3

Bay leaves

🍊

1

Orange

🍋

1

Lime

🧅

0.5

Onion

🧃

60 ml

Orange juice

🫒

1 tbsp

Olive oil

🧂

1 tsp

Kosher salt

⚫

0.5 tsp

Pepper

🌿

1 tsp

Oregano

🫙

1 tsp

Cumin

🥙

Corn tortillas

🌶️

Salsa verde

Cotija

🌶️

Mango salsa

🌿

Cilantro

Preparation Steps

  1. Step 1/8

    Trim any excess fat from the pork shoulder, then cut the meat into 2-inch cubes.

    🍖Pork shoulder
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/8

    Place the pork in a chamber vacuum bag with the cinnamon sticks, bay leaves, orange, lime, onion, orange juice, olive oil, salt, pepper, oregano, and cumin.

    🍖Pork shoulder
    🪵Cinnamon sticks
    🌿Bay leaves
    🍊Orange
    🍋Lime
    🧅Onion
    🧃Orange juice
    🫒Olive oil
    🧂Kosher salt
    ⚫Pepper
    🌿Oregano
    🫙Cumin
    Chamber vacuum bag

  3. Step 3/8

    Vacuum seal the bag until fully compressed using a chamber vacuum sealer.

    Chamber vacuum bag

  4. Step 4/8

    Cook sous vide at 185°F for 8 hours using a sous vide machine.

    Chamber vacuum bag

  5. Step 5/8

    Remove the pork from the bag and discard the aromatics, then gently shred or break apart the pork into your desired size pieces.

    🍖Pork shoulder
    Chamber vacuum bag

  6. Step 6/8

    Transfer the pork to a foil-lined sheet pan and spread into an even layer.

    🍖Pork shoulder
    🍳Foil-lined sheet pan

  7. Step 7/8

    Broil on high for 5 to 8 minutes, turning once, until the edges are deeply browned and crisp.

    🍖Pork shoulder
    🍳Foil-lined sheet pan

  8. Step 8/8

    Assemble the tacos with warm corn tortillas, carnitas, diced onion, salsa verde, cotija, mango salsa, cilantro, and a squeeze of lime.

    🥙Corn tortillas
    🍖Pork shoulder
    🧅Onion
    🌶️Salsa verde
    Cotija
    🌶️Mango salsa
    🌿Cilantro
    🍋Lime

Composition

Ingredients

Types

Meat, Spices, Fruits, Vegetables, Oils, Grains, Condiments, Dairy, Herbs

Ingredients

Pork shoulder, Cinnamon sticks, Bay leaves, Orange, Lime, Onion, Orange juice, Olive oil, Kosher salt, Pepper, Oregano, Cumin, Corn tortillas, Salsa verde, Cotija, Mango salsa, Cilantro

Notes

Pork shoulder (trim fat and cut into 2 inch cubes), Cinnamon sticks (cut in half), Lime (quartered, a squeeze, for serving), Onion (diced, for serving, no amount given), Corn tortillas (warm, for serving, no amount given), Salsa verde (for serving, no amount given), Cotija (for serving, no amount given), Cilantro (for serving, no amount given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High-Protein, Low-Carb, Egg-Free, Nut-Free, soy-free

Calories

320 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 14g, Fat: 18g, Fiber: 1.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 450mg, Iron: 1.8mg, Zinc: 3.5mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 1.1µg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 hours 10 minutes

Overall

8 hours 30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Chef's knife, Cutting board, Chamber vacuum bag, Foil-lined sheet pan

Appliances

Sous vide machine, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Weekend Cooking, Taco Night

Origin

Source

Platform

instagram

Original Creator

@anovaculinary

Origin

Cuisine

Mexican, Mexican-American

Geographic

Mexico, North America

Various

Aspect

Texture

Tender, Shredded, Crispy

Flavors

Savory, Citrusy, Spiced, Smoky, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,cool before refrigerating), freezing : up to 3 months (store in a freezer-safe airtight container or bag,thaw in the fridge before reheating)