Sous Vide Crispy Carnitas

Sous Vide Crispy Carnitas

Sous Vide Crispy Carnitas
A sous vide, or water bath, delivers juicy carnitas (Mexican-style pulled pork), which are broiled till crispy and served over Spanish rice.

In a small bowl, stir together 2 tablespoons salt, brown sugar, paprika, onion powder, garlic powder, oregano, and black pepper.

Put the chopped pork in a big bowl.

Press the spice mixture into the pork, rubbing it in evenly.

Include the bay leaves, onion, garlic, and cinnamon stick.

Juiced orange pieces should also be added to the bowl of pork after it has been squeezed with orange juice.

Put the pork mixture in a vacuum sealer bag that is safe for sous vide.

With a sous vide cooker, seal the bag and submerge it in a heat-resistant water container.

Ping pong balls should be placed on top of the food at 165 degrees F (74 degrees C) in temperature.

Cook for 12 to 24 hours, occasionally adding more water as it evaporates.