Sous Vide Carnitas

Sous Vide Carnitas TacosI’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.

 

Seasoned Pork Shoulder for Sous Vide CarnitasUsing 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.

Ingredients:
Pork butt
Dry Rub:
1 tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper

Sous Vide Carnitas Tacos 2This 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!

Enjoy!

Wine Pairings:
Montgo Monastrell 2012
Solanera Vinas Viejas 2013

Pickled Onions

Pickled Onions 1Pickled onions are so delicious that if you make them once, you will forever have a jar of pickled onions in your fridge. They are perfect to top tacos, nachos, sandwiches, burgers, and you will never want to be without them!

 

 

Pickled Onions 2

 

Luckily they are pretty easy to make also. They can be made plain or by adding peppercorns, thyme, jalapenos, radishes, anything you want to give them an extra kick of flavor.

Ingredients:
Red onion
Boiling water
½ tsp salt
½ tsp sugar
1 cup white vinegar

Pickled Onions 3Slice red onion, put in a colander and place colander in sink. Slowly pour boiling water over onions. In a glass bowl or jar, dissolve salt and sugar in vinegar. Add onions (and any other optional spices) and in 30 minutes you will have pickled onions. They are even better after a day in the fridge and will keep for a few weeks.
Enjoy!