Name: Sous Vide Crispy Carnitas
Prep time: 15 min
Cook time: 750 min
Total time: 765 min
Ingredients: 2 tablespoons kosher salt; 2 tablespoons dark brown sugar; 2 tablespoons garlic powder; 2 tablespoons paprika; 2 tablespoons onion powder; 1 tablespoon dried oregano; 1 teaspoon ground black pepper; 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs; 1 onion, roughly chopped; 8 cloves fresh garlic; 1 cinnamon stick; 4 bay leaves; 1 orange, quartered; kosher salt to taste; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 (4 ounce) can diced green chiles; 1.5 cups chicken stock; 1.5 cups uncooked white rice; 1 tablespoon butter; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder

Prep Time:

15 mins

Cook Time:

12 hrs 30 mins

Total Time:

12 hrs 45 mins

Servings:

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Ingredients

Carnitas:

2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons onion powder
1 tablespoon dried oregano
1 teaspoon ground black pepper
4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
1 onion, roughly chopped
8 cloves fresh garlic
1 cinnamon stick
4 bay leaves
1 orange, quartered
kosher salt to taste

Spanish Rice:

1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chiles
1 ½ cups chicken stock
1 ½ cups uncooked white rice
1 tablespoon butter
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder

Directions

Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

Nutrition Facts (per serving)

402	Calories
19g	Fat
35g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 402
% Daily Value *
Total Fat 19g	24%
Saturated Fat 7g	36%
Cholesterol 75mg	25%
Sodium 1726mg	75%
Total Carbohydrate 35g	13%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 22g	44%
Vitamin C 13mg	14%
Calcium 67mg	5%
Iron 3mg	19%
Potassium 455mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.