Carnitas Sous-Vide

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After my trip to REMCooks I was inspired to try some more Mexican/Southwestern food. Carnitas is a dish made of braised or roasted and then fried or sauteed pork in Mexican cuisine. Richard had served us delicious sous-vide duck carnitas, and a few days later in Miami I tried a taco with pork carnitas. The recipe I used here is very simple and comes from Modernist Cuisine at Home, the home version of the Modernist Cuisine books that I wrote about before. Pork shoulder is cooked sous-vide for 36 hours at 65ºC/149ºF together with pork stock, and then glazed with the juices seasoned with achiote paste and chipotle chile powder. I served it with homemade corn tortillas, pico de gallo salsa, and avocado.

This was so easy to make and absolutely delicious. I had vacuum sealed the pork Sunday night (which took less than 5 minutes), and put it into the sous-vide cooker Monday morning before I left for work (which took less than a minute). When I got home from work on Tuesday, I finished the dish in about 20 minutes. The pork was very tender and tasty.  Next time I’ll try a sous-vide version of Richard’s recipe for Carnitas.

Ingredients

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For 2 servings

400 grams boneless, skinless pork shoulder, cut into 2.5 cm (1 inch) cubes

150 ml (2/3 cup) brown pork stock

1 tsp achiote paste

1/2 tsp chipotle chile powder

salt

Preparation

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Vacuum seal the pork with the stock. If you don’t have a chamber vacuum sealer, freeze the pork stock into cubes first. Due to the long cooking time using a ziploc bag is advised against, as doing so can produce off-flavors.

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Cook sous-vide for 36 hours at 65ºC/149ºF.

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Strain the liquid into a pot.

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Add the achiote paste and chipotle powder.

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Bring to a boil, and cook, stirring, over medium high heat. It took me quite a bit of stirring to dissolve the achiote paste, but in the end it did dissolve.

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Keep reducing until syrupy, about 15 minutes.

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Lower the heat and add the pork.

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Gently turn and baste the meat until it is glazed with the sauce.

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Season with salt to taste, and serve warm.

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10 thoughts on “Carnitas Sous-Vide

  1. Pingback: Sous Vide 36-hour Pork Carnitas | Sous Vide Life

  2. Pingback: Carnitas Cooked Sous-Vide with Orange Juice | Stefan's Gourmet Blog

  3. Pingback: Carnitas Sous-Vide with Guacamole | Stefan's Gourmet Blog

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