Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe
Crisp, juicy, and tender carnitas are the undisputed king of the taco cart. While they're great using our oven recipe, they're even better when cooked sous vide. Here's how.
Dish: Carnitas
Variant: Sous Vide Carnitas
Source: Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe
- Total time
- 8 hr 50 min
- Active time
- 10 min
- Yield
- Serves 8 to 12
- Difficulty
- Medium
- Equipment
- 5 required
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Ingredients and Constraints
Ingredients
- Preparation: Cut Into 2-inch-thick Slabs
- Preparation: Roughly Chopped
- State: Warm
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Boneless Pork Shoulder
4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
The source row includes a form, size, temperature, or preparation detail.
Details and source
Salsa verde
Charred Salsa Verde or other salsa
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: other salsa
Source: Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe
Additional ingredient notes
Required setup
Equipment
Method Timeline
Prep
ActivePrep
10 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
8 hr 10 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
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.
SeasonTossLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20170101-carnitas-guide-05-marinating-c231e39495f742bb82c78eb10894d658.jpg&w=3840&q=75)
Image detailsPork marinating with quartered onions, garlic, cinnamon, bay leaves, and quartered oranges.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Checks1
HoldingMain recipeSource holding instruction
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.
Inputs and tools10
Uses
- Kosher salt
- 1 medium orange, peel intact
- 2 bay leaves
- 1 stick cinnamon, broken into 3 to 4 pieces
- 6 medium cloves garlic
- 1 medium onion, roughly chopped
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Transfer contents to a vacuum bag and seal (see note).
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Image detailsSealing pork shoulder with bay leaves, cinnamon, onions, and oranges in a vacuum-seal bag before cooking sous vide for carnitas.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Inputs and tools1
Uses
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
Step 3
When ready to cook, use a sous vide immersion circulator to preheat a water bath to the desired temperature according to the chart above .
CookPreheatSous Vide Immersion Circulator%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__Anova-Temperature-Set02-6db1fe88c56f4d83b2e5b70db692e827.jpg&w=3840&q=75)
Image detailsSetting immersion circulator to 165F to cook sous vide carnitas.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Inputs and tools3
Equipment
Techniques
Step 4
Add bag to water 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.
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Image detailsPlacing vacuum-sealed bag of pork shoulder and aromatics in a water bath to cook sous vide for carnitas.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Inputs and tools1
Uses
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
Step 5
When meat is cooked, remove from water bath. If you are cooking the pork in advance and don’t plan to serve it the same day, cool pork to room temperature directly in the bag or chill in an ice bath, then transfer bag to refrigerator or freezer (pork can be refrigerated for up to 5 days, or frozen for up to 2 months). If finishing the carnitas the same day, 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 your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet.
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Image detailsPlacing shredded sous vide carnitas on a foil-lined baking sheet before crisping in the broiler.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Checks1
HoldingMain recipeSource holding instruction
When meat is cooked, remove from water bath. If you are cooking the pork in advance and don’t plan to serve it the same day, cool pork to room temperature directly in the bag or chill in an ice bath, then transfer bag to refrigerator or freezer (pork can be refrigerated for up to 5 days, or frozen for up to 2 months). If finishing the carnitas the same day, 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 your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet.
Inputs and tools4
Uses
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 6
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.
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Image detailsCrisp sous vide carnitas on a foil-lined baking sheet.Serious Eats / J. Kenji López-Alt · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Visual cue
until meat is browned and crisp on most sides, about 10 minutes total
Checks3
TextureInfoTextureuntil meat is browned and crisp on most sides, about 10 minutes total
Expected state: until meat is browned and crisp on most sides, about 10 minutes total
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: 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.
ServiceMain recipeSource service instruction
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.
10 minInputs and tools2
Uses
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
Equipment
Why and source
This step has reviewed source-backed guidance.
Step 7
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
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Image detailsThree tacos topped with finished carnitas, salsa, and chopped cilantro, and garnished with quartered limes.Serious Eats / Vicky Wasik · Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Inputs and tools4
Uses
- Warm corn tortillas
- Lime wedges
- Chopped white onion and fresh cilantro leaves
- Charred Salsa Verde or other salsa
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Make-Ahead and Storage
Follow recipe through step 4, and once pork has finished cooking, remove from water bath and cool to room temperature directly in the bag or chill in an ice bath.
Rewarm by returning bag to a water bath set to 165°F (74°C) for 1 hour and then proceed with step 5.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Making the Carnitas Ahead
Once the meat is cooked, you can proceed immediately to the crisping step, or let it cool and store it in the fridge or freezer, directly in the bag, until you’re ready to serve.
The cooked pork will keep for at least five days in the fridge, and up to a couple of months in the freezer.
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Shredding Strategies
When you're ready to serve, open up the bag and empty the contents into a bowl, discarding all of the aromatics.
If there's a ton of liquid (or jellied liquid, if you've chilled the meat), you can reserve it separately, reduce it, and blend it into your salsa; use it as a base for a pan sauce for another dish; or add it to a pot of soup for a shot of flavor. Or, just discard it if you don't feel like fiddling with a half cup of flavorful, gelatin-packed pork liquid.
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Testing notes
Useful tests and side-by-side notes after the method is clear.
Temperature and Timing for Sous Vide Carnitas
Pork cooked at higher temperatures will come out drier, but this is not necessarily a bad thing: Cooking sous vide at a higher temperature still produces pork that is plenty moist, and it will have a more traditional texture.
At 145°F (63°C), pork will take at least 24 hours and up to 36 hours to really become tender. Rather than shredding apart, like pulled pork, it comes apart in large, juicy chunks.
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How to Make Sous Vide Carnitas
About four pounds is enough to serve eight to 12 people once the meat is cooked.
Keep an eye on the water bath as the pork cooks, making sure that the water level doesn't drop below the minimum line on your device. Covering the opening with aluminum foil or covering the surface of the water with Ping-Pong balls can help prevent water loss during long cooking periods.
Slicing the Pork
About four pounds is enough to serve eight to 12 people once the meat is cooked.
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Bagging the Meat
I recommend using actual vacuum sealer bags if you'll be cooking with a sous vide setup for extended periods of time, but you can also use heavy-duty zipper-lock bags by double-bagging the meat and using the water displacement method to re
If you do use this method, make sure that the top part of the outer bag (the part that seals) stays above the water line in order to avoid any leaks during cooking.
Maintaining Full Immersion
Keep an eye on the water bath as the pork cooks, making sure that the water level doesn't drop below the minimum line on your device.
Covering the opening with aluminum foil or covering the surface of the water with Ping-Pong balls can help prevent water loss during long cooking periods.
Crisping the Meat
The final step is to crisp the pork.
Keep an eye on it, and flip the pieces once they start to get brown and crisp. The final method works only if you've cooked the meat at a lower temperature (145 or 165°F) and cut it into slabs or large cubes: Sear the carnitas in a cast iron skillet or on a hot grill, flipping them once or twice to brown them on all surfaces.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 8 to 12
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
I recommend sealing the pork in a vacuum seal bag for this recipe, but you can also use heavy-duty zipper-lock bags by double-bagging the meat and using the water displacement met
I recommend sealing the pork in a vacuum seal bag for this recipe, but you can also use heavy-duty zipper-lock bags by double-bagging the meat and using the water displacement method to remove air.
Pork can be cooked in advance. Follow recipe through step 4, and once pork has finished cooking, remove from water bath and cool to room temperature directly in the bag or chill i
Pork can be cooked in advance. Follow recipe through step 4, and once pork has finished cooking, remove from water bath and cool to room temperature directly in the bag or chill in an ice bath. Once completely cooled, transfer bag to refrigerator or freezer. Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months. Rewarm by returning bag to a water bath set to 165°F (74°C) for 1 hour and then proceed with step 5.
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Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
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Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe
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