Sous Vide Carnitas
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 pounds pork butt
- 1 gallon water for the brine
- 1 cup Diamond Crystal kosher salt for the brine
- 4 tablespoons Penzeyβs Arizona Dreaming seasoning or your favorite dry rub
- 2 tablespoons lard or your choice of fat
Method
- Brine the cubed pork butt in a 1 gallon of water to 1 cup of kosher salt ratio for 24 hours in the fridge.
- Take the pork out of the bag and place it in a colander. Rinse off the excess brine, dry off the pork, and season it with your dry rub.
- Vacuum seal the seasoned pork in two packets and dunk the packets in the SousVide Supreme set for 165Β°F for 28 hours.
- Remove the pork and blot the pork cubes dry. Heat the lard in a cast iron skillet and pan-fry the cubes. Drain them on a wire rack.
- Serve the carnitas in lettuce tacos topped with diced white onions, cilantro, Primavera salsa , and homemade guacamole!