When using the sous vide method, flavorful carnitas is guaranteed. Not only will the color be perfect but the Sous Vide Carnitas will come out beautifully moist.
- 6 pound pork shoulder
- 1 large onion, chopped
- 2 oranges, juiced
- 1/3 cup brown sugar
- 4 slices bacon
- 3 tbsp. garlic, minced
- 2 cinnamon sticks
- 2 bay leaves
- 2 tbsp. Anise
- 1 tbsp. sea salt
Set your sous vide cooker to 175°F / 79.4°C
In a small bowl add orange juice, garlic, salt, brown sugar, and Anise.
Place pork in a vacuum bag. If necessary, you can split the pork into two pieces and use two bags. Pour orange juice mixture pork.
Add onions, bacon, bay leaves, and cinnamon sticks to the bag.
Seal bag. Place in water bath and cook for 20 hours.
When the timer goes off, remove the bag from water bath. Strain juice into a separate bowl.
Place a heavy-bottomed pan over medium-high heat and add pork to the pan while shredding. Sear over medium-high heat until pork is crispy. Add juices from bag to pork as necessary.
Serve in tacos, use in quesadilla, burrito bowls, or however you choose!