I’ve mentioned more than a few times that I love my Sous Vide Supreme. It just makes everything better! I’ve made the best ever sous vide fried chicken and it totally transforms flank steak. In my experience with everything I’ve cooked Sous Vide, it makes the biggest transformations of cuts of meat that are typically tough. I love pork shoulder, but our Kamado is in storage for a little while, and wanted to see how it would come out in the Sous Vide.
Using the same spices that I would use in my carnitas, I put a dry rub on a 2 lb. piece of pork shoulder, popped it in the Sous Vide for 24 hours at 145 degrees, and the result was perfectly cooked carnitas that were flavorful and juicy! After cooking, pull the meat apart, discarding any fatty pieces, crisp in a cast iron skillet to get those crackled edges carnitas is known for, and squeeze a little fresh lime juice on top. Seems like this is a whole lot healthier than traditional carnitas cooked oil or lard! It also only takes about 5 minutes of prep to go into the Sous Vide and 10 minutes to crisp after removing.
1 tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
This recipe would make great tacos, nachos or sandwiches. Serve on corn tortillas with pickled onions, cilantro, queso fresco and lime for an easy taco night!