Sous Vide Carnitas

Sous Vide Carnitas


Well, tacos.
Carnitas | Dixie Chik CooksI want a taco truck!! I think I would do fabulously; I would never run out of taco ideas.


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?
IMG 4749So, 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

Sous Vide Carnitas

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 20 minutes


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


  1. For the Carnitas
  2. Combine the oil through lime juice to make a rub.
  3. 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.
  4. Remove from bag, heat sunflower oil over medium high heat (or grill) and sear carnitas on each side about 1-2 minutes.
  5. Chop pork.
  6. For the Slaw
  7. Combine all ingredients thoroughly; refrigerate until ready to use.
  8. For the Sour Cream Sauce
  9. Combine ingredients in a shaker or jar.
  10. 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: 2
Amount 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.

Did you make this recipe?

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This Post Has 6 Comments

  1. Michele @ Bacon Fatte

    Your carnitas tacos look just amazing!! I really need to get on the sous vide bus… YUM!

  2. Hadia

    My mouth is watering! This looks superbly delicious!

  3. Caroline

    I have yet to try sous vide but I know it makes things easy – looks delicious!

  4. Lynn Elliott Vining

    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!

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