After the success of carnitas sous-vide, I wanted to try a sous-vide version of REMCooks’ recipe for carnitas. Richard cooks the pork with orange juice, lime juice, fresh oregano, fresh thyme, ground cumin, and garlic instead of with achiote paste, chipotle powder and pork stock. I also decided to cook the pork sous-vide for 48 hours at 62ºC/144ºF rather than 36 hours at 65ºC/149ºF.
We liked this version even better than the previous one. The pork was still nicely flaky and more juicy than when cooked at the higher temperature, and the flavor was better than with the achiote paste. It’s also easier to squeeze an orange than to make pork stock. Next time I will include some chipotle powder for smoky spiciness. This is definitely a keeper!
300 grams (.66 lb) pork shoulder
freshly squeezed juice of 1 orange
salt and freshly ground black pepper
1 clove garlic, minced
1/2 tsp fresh thyme leaves
1/2 Tbsp minced fresh oregano
1/4 tsp ground cumin
1 Tbsp pork fat (substitute with 1 Tbsp vegetable oil)
pico de gallo
We liked this with a riesling, which I had picked because riesling goes well with citrus.
Two years ago my front yard was infested with nettles, but I had my revenge as I used them to fill delicious tortelli di ortiche. Nettles have a very ‘fresh’ green flavor and once you’ve blanched them, they won’t make your tongue itch.