Sous vide carnitas and eat tacos all summer long

Image for article titled Sous Vide Carnitas and Eat Tacos All Summer Long Photo: Joshua Resnick (Shutterstock)

Hello girls, and welcome to Will It Sous Vide?, the section where I usually do whatever you want with my immersion heater. This week, we're turning our collective consciousness to one of my favorite taco mixes: juicy, tender, and crispy carnitas.

Similar to beef tongue, which we have sous vide with great success, a large pork shoulder is a natural match for our moist, precisely controlled cooking environment. Traditionally, carnitas are submerged in lard while cooking, but that's not necessary here, as sealing the meat in a vacuum bag allows it to cook gently in its own melted fat.

Excited to eat many delicious tacos, I picked up a seven pound pork shoulder at Safeway. I originally had no intention of buying such a big cut, but the guy running the meat counter didn't have his "meat cut certification" and couldn't split the shoulder in smaller portions. It ended up being fine, but overall the seven pound pork shoulder is under $20. Also, carnitas hold up to freezing pretty well, so I'll (hopefully) be eating tacos for several weeks, if not months.

These are highly rated immersion circulators: Breville Joule Sous Vide Instant Pot Accu Slim Sous Vide Precision Cooker Anova 3.0 Precision Cooker

This extra pork also allowed me to divide the meat into two portions, cook it at different temperatures, taste both pork products and pass this knowledge on to you hard-earned thermals.

I removed the bone - a bone I was not expecting for some reason - and divided the shoulder into equal piles of meat. I cut each portion into two two-inch slices and seasoned each with:

  Technology   Jul 26, 2023   0   45  Add to Reading List
Sous vide carnitas and eat tacos all summer long
Image for article titled Sous Vide Carnitas and Eat Tacos All Summer Long Photo: Joshua Resnick (Shutterstock)

Hello girls, and welcome to Will It Sous Vide?, the section where I usually do whatever you want with my immersion heater. This week, we're turning our collective consciousness to one of my favorite taco mixes: juicy, tender, and crispy carnitas.

Similar to beef tongue, which we have sous vide with great success, a large pork shoulder is a natural match for our moist, precisely controlled cooking environment. Traditionally, carnitas are submerged in lard while cooking, but that's not necessary here, as sealing the meat in a vacuum bag allows it to cook gently in its own melted fat.

Excited to eat many delicious tacos, I picked up a seven pound pork shoulder at Safeway. I originally had no intention of buying such a big cut, but the guy running the meat counter didn't have his "meat cut certification" and couldn't split the shoulder in smaller portions. It ended up being fine, but overall the seven pound pork shoulder is under $20. Also, carnitas hold up to freezing pretty well, so I'll (hopefully) be eating tacos for several weeks, if not months.

These are highly rated immersion circulators: Breville Joule Sous Vide Instant Pot Accu Slim Sous Vide Precision Cooker Anova 3.0 Precision Cooker

This extra pork also allowed me to divide the meat into two portions, cook it at different temperatures, taste both pork products and pass this knowledge on to you hard-earned thermals.

I removed the bone - a bone I was not expecting for some reason - and divided the shoulder into equal piles of meat. I cut each portion into two two-inch slices and seasoned each with:

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