Sous Vide Carnitas
One of my favorite gifts I received this Christmas was a sous-vide tool. Even though I feel like I’ve cooked almost everything, I can now cook food in a completely new way and produce different results. So, although I’ve made Carnitas many times, I’ve never made them like this. These Sous Vide Carnitas are juicy and crunchy in a whole new way. Top them with your favorite taco toppings and you’ll have a showstopper!
I found this recipe online from Serious Eats via The Food Lab and my version is very close to the original. I always make a recipe exactly as the chef intended the first time through. The only exception to this is if there’s an ingredient I don’t have or can’t find or if I have a strong aversion to one of the ingredients. Yes, back to my family eats what I eat. Sorry, but it’s true. Once I made this recipe and fell in love with it, I found that there were a few adjustments I would make, but not many.
For those of you wondering what the heck sous-vide cooking is, allow me to explain. Sous-vide is a French term that translates to “under vacuum”. Sous-vide cooking is a method of sealing food into a vacuum sealed bag and slow cooking it in a temperature controlled warm water bath. When it’s done, you sear it quickly to finish it off to add that last bit of flavor and color and serve. It produces results that cannot be replicated in any other manner. The first thing we cooked sous-vide were filet mignon steaks. They were better than any steak I have ever had in a restaurant and they were cooked to perfection.
When I saw this recipe for Sous Vide Carnitas, I knew I had to try it. The recipe is really very simple. Prepare the pork shoulder, get it in the sous-vide bath, shred it, put it under a broiler on a baking sheet and serve with your favorite toppings, easy! Next time you are cooking up a Mexican feast or you have a group of people over for a party or sporting event, these Sous Vide Carnitas are perfect!