Sous Vide Crispy Carnitas: The Ultimate Guide to Restaurant-Quality Pulled Pork

Carnitas, the beloved Mexican dish of slow-cooked, shredded pork, is a culinary masterpiece when done right. The traditional method involves simmering pork in lard until incredibly tender and then crisping it up to achieve that perfect contrast of textures. But what if you could achieve even better results with a modern technique that guarantees unparalleled tenderness and consistent doneness? Enter sous vide. This guide will walk you through creating sous vide crispy carnitas that rival the best you’ve ever tasted, delivering restaurant-quality results in your own kitchen.

Why Sous Vide Carnitas?

Sous vide, French for “under vacuum,” involves sealing food in a bag and immersing it in a precisely temperature-controlled water bath. This method offers several advantages for carnitas:

* **Unmatched Tenderness:** The consistent temperature ensures the pork cooks evenly throughout, breaking down tough connective tissues without drying out the meat. This results in incredibly tender, pull-apart carnitas.
* **Precise Control:** You have complete control over the cooking temperature, allowing you to achieve the exact level of doneness you prefer. No more guessing or overcooked, dry pork.
* **Enhanced Flavor:** Cooking the pork in its own juices, along with aromatics, intensifies the flavor and creates a flavorful braising liquid that can be used to baste the carnitas during the crisping stage.
* **Convenience:** The sous vide process is largely hands-off. Once the pork is sealed and submerged, you can relax and let the water bath do its work.
* **Make-Ahead Option:** Sous vide carnitas can be cooked ahead of time and stored in the refrigerator for several days, making it a perfect option for entertaining.

Ingredients for Sous Vide Crispy Carnitas

Here’s what you’ll need to create these delicious carnitas:

* **3-4 pounds Pork Shoulder (Boston Butt):** This cut is essential for carnitas due to its high fat content, which renders during cooking, adding richness and flavor. Look for a well-marbled piece of pork shoulder.
* **2 Oranges:** The juice and zest of oranges add a bright, citrusy note that complements the richness of the pork.
* **1 Lime:** Similar to oranges, lime juice provides acidity and brightness.
* **1 Onion:** A quartered onion adds depth of flavor to the cooking liquid.
* **4-6 cloves Garlic:** Garlic provides a pungent and aromatic base for the carnitas.
* **2 Bay Leaves:** Bay leaves add a subtle, earthy flavor to the braising liquid.
* **1 tablespoon Mexican Oregano:** Mexican oregano has a slightly different flavor profile than regular oregano, adding a more authentic taste.
* **1 teaspoon Cumin:** Cumin provides a warm, earthy spice that complements the other flavors.
* **1/2 teaspoon Ground Coriander:** Ground coriander adds a citrusy and floral note.
* **1/2 teaspoon Chili Powder:** Chili powder adds a touch of heat and complexity.
* **1 teaspoon Salt:** Salt enhances the flavor of the pork and other ingredients.
* **1/2 teaspoon Black Pepper:** Black pepper adds a subtle spice and balances the flavors.
* **2 tablespoons Lard or Cooking Oil:** For crisping the carnitas (lard is traditional and adds incredible flavor).
* **Optional Garnishes:** Chopped cilantro, diced white onion, pickled onions, salsa, lime wedges, avocado.

Equipment You’ll Need

* **Sous Vide Immersion Circulator:** This is the key piece of equipment for sous vide cooking. It maintains a precise water temperature.
* **Large Pot or Container:** To hold the water bath.
* **Vacuum Sealer (Recommended):** A vacuum sealer removes air from the bag, ensuring good contact between the pork and the water, and preventing the bag from floating. You can also use a Ziploc bag with the water displacement method.
* **Vacuum Seal Bags or Heavy-Duty Ziploc Bags:** Choose bags that are heat-safe and durable.
* **Large Skillet or Dutch Oven:** For crisping the carnitas.
* **Tongs:** For handling the pork.
* **Cutting Board:** For prepping the ingredients.
* **Chef’s Knife:** For trimming and cutting the pork.

Step-by-Step Instructions for Sous Vide Crispy Carnitas

Here’s a detailed breakdown of how to make perfect sous vide carnitas:

**Step 1: Prepare the Pork Shoulder**

1. **Trim the Pork:** Inspect the pork shoulder and trim away any excess fat, leaving about a 1/4-inch layer. This will render during cooking, adding flavor without making the carnitas greasy. Cut the pork shoulder into 3-4 inch chunks. This helps with even cooking and later shredding.

**Step 2: Season the Pork**

1. **Combine Spices:** In a small bowl, combine the salt, pepper, cumin, ground coriander, chili powder, and Mexican oregano. Mix well.
2. **Season the Pork:** Generously season the pork chunks with the spice mixture, ensuring all sides are coated evenly.

**Step 3: Prepare the Aromatics**

1. **Zest and Juice the Citrus:** Zest both oranges and the lime. Then, juice them and set the juice aside.
2. **Prepare the Onion and Garlic:** Quarter the onion and smash the garlic cloves.

**Step 4: Vacuum Seal the Pork**

1. **Arrange Ingredients in the Bag:** Place the seasoned pork chunks in a vacuum seal bag (or a heavy-duty Ziploc bag). Add the orange zest, orange juice, lime juice, quartered onion, smashed garlic cloves, and bay leaves.
2. **Vacuum Seal (or Use Water Displacement):** If using a vacuum sealer, seal the bag according to the manufacturer’s instructions. If using a Ziploc bag, use the water displacement method: slowly lower the bag into a pot of water, allowing the water pressure to push the air out. Seal the bag just before it is fully submerged.

**Step 5: Sous Vide Cooking**

1. **Set Up the Water Bath:** Attach the sous vide immersion circulator to a large pot or container filled with water. Set the temperature to **165°F (74°C)**. This temperature will yield very tender, pull-apart carnitas. For a slightly firmer texture, you can try 175°F (79°C), but 165°F is generally preferred.
2. **Submerge the Bag:** Once the water bath reaches the desired temperature, carefully submerge the sealed bag of pork. Make sure the bag is fully submerged. If it floats, you can weigh it down with a plate or a sous vide weight.
3. **Cook for 24 Hours:** Cook the pork for **24 hours**. This long cooking time ensures the connective tissues break down completely, resulting in incredibly tender carnitas. While shorter cooking times (18-20 hours) are possible, the extra time significantly improves the texture.

**Step 6: Chill the Pork (Optional)**

1. **Remove and Cool:** After 24 hours, carefully remove the bag from the water bath. Let the bag cool slightly at room temperature for about 30 minutes.
2. **Chill in Ice Bath (Recommended):** Transfer the bag to an ice bath to rapidly cool the pork. This helps prevent overcooking and makes it easier to handle. Chill for at least 1-2 hours. You can also refrigerate the pork in the bag overnight or for up to 3 days.

**Step 7: Shred the Pork**

1. **Remove from Bag:** Open the bag and carefully remove the pork chunks, reserving the braising liquid. The pork should be incredibly tender and easily fall apart.
2. **Shred the Pork:** Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue.

**Step 8: Crisp the Carnitas**

1. **Strain the Braising Liquid:** Strain the reserved braising liquid through a fine-mesh sieve to remove any solids. This will give you a clean, flavorful liquid to baste the carnitas.
2. **Heat Lard (or Oil):** In a large skillet or Dutch oven, heat the lard or cooking oil over medium-high heat. The fat should be shimmering and hot.
3. **Add Pork in Batches:** Add the shredded pork to the hot fat in batches, being careful not to overcrowd the pan. Overcrowding will lower the temperature and prevent the pork from crisping properly.
4. **Crisp the Pork:** Cook the pork, turning occasionally, until it is golden brown and crispy on all sides. This should take about 5-10 minutes per batch. During the last few minutes of cooking, baste the pork with some of the reserved braising liquid to add flavor and moisture. Be careful, as the liquid will splatter.
5. **Remove and Drain:** Remove the crispy carnitas from the skillet and place them on a paper towel-lined plate to drain any excess fat.

**Step 9: Serve and Enjoy!**

1. **Garnish (Optional):** Garnish the carnitas with chopped cilantro, diced white onion, pickled onions, or any other toppings you prefer.
2. **Serve Immediately:** Serve the crispy carnitas immediately with your favorite toppings, such as tortillas, salsa, guacamole, and lime wedges.

Tips for Perfect Sous Vide Crispy Carnitas

* **Don’t Skip the Fat:** The fat in the pork shoulder is essential for creating tender and flavorful carnitas. Don’t trim away too much fat.
* **Use High-Quality Pork:** The quality of the pork will directly impact the flavor of the carnitas. Look for pork shoulder that is well-marbled and has good color.
* **Don’t Overcrowd the Pan:** When crisping the carnitas, avoid overcrowding the pan. Cook the pork in batches to ensure it crisps properly.
* **Use Lard for Authentic Flavor:** Lard is the traditional fat used for making carnitas, and it adds a distinct flavor. If you can’t find lard, you can use a high-heat cooking oil, such as vegetable oil or canola oil.
* **Adjust the Spices to Your Preference:** Feel free to adjust the spices to your liking. If you prefer a spicier carnitas, add more chili powder or a pinch of cayenne pepper.
* **Strain the Braising Liquid:** Straining the braising liquid before basting removes any solids that could burn and create an unpleasant flavor.
* **Be Careful When Basting:** When basting the carnitas with the braising liquid, be careful, as the liquid will splatter. Use a long-handled spoon or tongs to avoid getting burned.
* **Keep Warm in the Oven (Optional):** If you’re making a large batch of carnitas and need to keep them warm, you can place them in a preheated oven at 200°F (93°C) until ready to serve.

Serving Suggestions

Sous vide crispy carnitas are incredibly versatile and can be served in a variety of ways:

* **Tacos:** The classic way to enjoy carnitas is in tacos. Serve the crispy pork in warm tortillas with your favorite toppings, such as chopped cilantro, diced white onion, salsa, guacamole, and lime wedges.
* **Burritos:** Fill a large tortilla with carnitas, rice, beans, cheese, and your favorite toppings to create a satisfying burrito.
* **Quesadillas:** Layer carnitas and cheese between two tortillas and grill or pan-fry until the cheese is melted and the tortillas are golden brown.
* **Nachos:** Top tortilla chips with carnitas, cheese, beans, and your favorite nacho toppings for a delicious appetizer or snack.
* **Salads:** Add carnitas to your favorite salad for a protein-packed and flavorful meal.
* **Bowls:** Create a carnitas bowl with rice, beans, corn, salsa, guacamole, and other toppings.
* **Sandwiches:** Use carnitas as a filling for sandwiches or sliders.

Variations and Additions

* **Spicy Carnitas:** Add a pinch of cayenne pepper or a chopped jalapeño to the spice mixture for a spicier flavor.
* **Sweet Carnitas:** Add a tablespoon of brown sugar or honey to the spice mixture for a touch of sweetness.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the spice mixture for a smoky flavor.
* **Beer Braised:** Substitute some of the orange juice with beer for a richer, more complex flavor. Mexican lager is a good choice.
* **Coke Braised:** Adding a can of Mexican coke can add a depth of sweetness and caramelization.

Storing and Reheating Leftovers

* **Storing:** Store leftover carnitas in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat carnitas, you can use several methods:
* **Skillet:** Heat a small amount of oil in a skillet over medium heat. Add the carnitas and cook, stirring occasionally, until heated through and crispy.
* **Oven:** Preheat the oven to 350°F (175°C). Spread the carnitas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
* **Microwave:** Microwave the carnitas in 30-second intervals, stirring in between, until heated through. However, this method will not make the carnitas crispy.

Sous Vide Carnitas: A Game Changer

Sous vide carnitas are a game-changer for anyone who loves this classic Mexican dish. The sous vide method guarantees incredibly tender, flavorful, and consistently cooked pork. While the cooking time is longer than traditional methods, the hands-off nature of sous vide and the superior results make it well worth the effort. Follow this guide, and you’ll be serving restaurant-quality crispy carnitas that will impress your family and friends.

Enjoy!