sous vide pork carnitas tacos
Pork carnitas are good no matter how you make them. Sous-vide lets you take them to almost done at your convenience and then cook them to order.
Servings: 24 tacos
- 3 lbs pork shoulder divided into 3 even pieces
- 1 tsp cumin
- 1/2 tsp granulated garlic
- 1/2 tsp chili powder
- 6 Tbsp rendered pork lard - if you don't have it don't worry
- Pork lard to fry the carnitas - vegetable oil is OK in a pinch
- Salt to taste
- 24 corn tortillas
- assorted garnishes cilantro, salsas, pickled red onion etc
Sous vide the pork
Combine the cumin, granulated garlic and chili powder. Season each piece of pork with one third of the seasoning mix. A little goes a long way when you are cooking sous vide. Vacuum pack the pork individually, adding 2 Tbsp of pork lard to each vac pack.
Set your sous vide up to cook at 155F. Cook the vac packed pork for 48 hours. If not using immediately, heath safety suggests cooling it after 48 hours in ice water then into the fridge. In the vac pack, this keep a few days in the fridge.
When ready to serve, remove from the vac pack and fry over high heat in a generous amount of pork lard. If you get to the point where you can't see free lard in the pan you don't have enough. You are looking to get some of it crunchy so be bold.
Cook one pound at a time in a non-stick frying pan. Don't be tempted to cook it all at once - it won't brown well. Salt it to taste at this point. Repeat three times.
Serve the pork carnitas warmed corn tortillas and your assorted garnishes. Let people build tacos to their taste.
Serving: 24tacos | Calories: 139kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 39mg | Potassium: 167mg | Fiber: 1g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.8mg