Sous Vide Carnitas

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-

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Sous Vide Carnitas

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours 20 minutes

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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

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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  Acacia Serving Cutting Charcuterie Board With Round Handle, 18 x 8 inches
• 
  Cuisinart Cast Iron Chicken Fryer, Mint Green, 12″
• 
  VPCOK Sous Vide Cooker

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.

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