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Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe
Before cooking
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Steps as written in the recipe card.
7 steps10 min
Ingredient prep checklist
- Boneless Pork Shoulder: 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
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.
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Step help
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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.
References
This step 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 reference
- Large Bowl, required
Techniques
- Season, Primary
- Toss, Supporting
Full ingredient reference
- 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
cut into 2-inch-thick slabs
- 1 medium onion, roughly chopped
roughly chopped
- 6 medium cloves garlic
- 1 stick cinnamon, broken into 3 to 4 pieces
broken into 3 to 4 pieces
- 2 bay leaves
- 1 medium orange, peel intact
peel intact
- Kosher salt
- Warm corn tortillas
- Lime wedges
- Chopped white onion and fresh cilantro leaves
- Charred Salsa Verde or other salsa