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.
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
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.