Because…
Well, tacos.
I want a taco truck!! I think I would do fabulously; I would never run out of taco ideas.
Never.
Since sous vide cooking is my latest method addiction, I had to go and sous vide this. I just can’t get enough of it.
Remember this?
So, today I made my carnitas sous vide, then threw them on a hot ass grill to get a nice sear before I chopped it all up.
Sous vide is so easy because really all you have to do is babysit it. You set the temp, throw your food in a tightly sealed bag in the water and set a timer. I LOVE it.
I used Smithfield Boneless Pork Shoulder Roast – it was so tender.
After the pork is done, these are very easy to put together. This isn’t a mandatory thing, but I like to grill my tortillas – it gives the taco another texture dimension that I just love. The slaw is so good and can actually be used for lots of things, you could put it on a burger or eat it as a side with BBQ. (Yes; it has jalapenos in it).
Don’t forget to squeeze extra lime!
Here’s your printable-
Sous Vide Carnitas
Ingredients
For the Carnitas
- 2 tbsp olive oil
- 2 tbsp seasoned salt
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp Mexican oregano
- 1 tbsp onion powder
- 1 tsp black pepper
- 1/2 lime, juiced
- 2 1/2 lbs pork shoulder (also known as 'pork butt')
- 2 tbsp sunflower oil
For the Slaw
- 1 bag angel hair slaw
- 1/2 cup sour cream
- 1 cup mayo
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1/4 onion, diced
- 1 cup pickled jalapenos, diced
For the Sour Cream Sauce
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tbsp hot sauce
The Rest
- Flour tortillas
- White cheddar, shredded
- Fresh limes, quartered
- Fresh cilantro, roughly chopped
Instructions
- For the Carnitas
- Combine the oil through lime juice to make a rub.
- Rub the pork shoulder, place in a gallon size zip lock bag and sous vide for 1 1/2 hours, or until internal temperature is 145 degrees.
- Remove from bag, heat sunflower oil over medium high heat (or grill) and sear carnitas on each side about 1-2 minutes.
- Chop pork.
- For the Slaw
- Combine all ingredients thoroughly; refrigerate until ready to use.
- For the Sour Cream Sauce
- Combine ingredients in a shaker or jar.
- Assemble tacos by adding pork, white cheddar, slaw and sour cream sauce. Squeeze more lime juice, if desired.
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Nutrition Information:
Yield: 8 Serving Size: 2Amount Per Serving: Calories: 832Total Fat: 67gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 161mgSodium: 2660mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 38g
The provided nutrition calculated may not always be accurate.
This Post Has 6 Comments
amazing!! these carnitas look just delicious
Your carnitas tacos look just amazing!! I really need to get on the sous vide bus… YUM!
My mouth is watering! This looks superbly delicious!
I have yet to try sous vide but I know it makes things easy – looks delicious!
This look amazing
After reading this one, I told my hubby I had to have a Sous Vide machine! He rolled his eyes, then I showed him the picture! He said for me to start saving the money! LOL Looks amazing Shea!