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
• 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.