Pork Carnitas

Recommended Product:
The BLACK+DECKER Sous Vide Slow Cooker

  • Prep Time:
    30 min
  • Cook Time:
    9 hr 
  • Ready In:
    9 hr 30 min
  • Serves:
    8

Ingredients:

  1. 5 Garlic Cloves, Smashed
  2. 4 lb. Boneless Pork Shoulder
  3. 1 Yellow Onion, Quartered
  4. 1 Orange, Quartered
  5. 1 Cinnamon Stick, Broken into a few Pieces
  6. 2 Bay Leaves
  7. 1 Tbsp. Kosher Salt
  8. ¼ tsp. Black Pepper
  9. 1 Tbsp. Ground Cumin
  10. 1 Tbsp. Ground Coriander
  11. 1 Tbsp. Dried Oregano
  12. 2 Tbsp. Olive Oil
  13. 12 Tortillas (for Serving)
  14. 3 Limes (for topping)
  15. ¼ Cup Cilantro, Chopped (for Topping)
  16. Cheese (for Topping)
  17. Salsa or Pico de Gallo (for Topping)

Directions:

  1. In a small bowl stir together the salt, pepper, cumin, coriander, and oregano. Set aside.
  2. Place the whole pork shoulder in the BLACK+DECKER™ Sous Vide Slow Cooker. Sprinkle the spice mix over the roast. Add onion, garlic, cinnamon stick, and bay leaves around the roast. Squeeze the juice out of the orange over everything in the Sous Vide Slow Cooker and toss in the juiced orange quarters.
  3. Put the lid on the slow cooker and insert the temperature probe into the roast as close to the center of the roast as possible. On the control panel press the Temp Probe button then push the up or down arrows to set the temperature to 180˚F. Press start.
    Note: The Sous Vide Slow Cooker will stay on until you stop it. The longer you can leave the roast in the Sous Vide Slow Cooker the more tender and moist it will be.
  4. Once done, pull the roast out of the Sous Vide Slow Cooker and place on a cutting board. Be careful, this may fall apart as you are pulling it out. Discard the aromatics (onion, orange, bay leaves etc.) and reserve some of the juice to pour over the pork after you shred it. Shred the roast with forks and place in a bowl; add reserved juice to the bowl and stir.
  5. Serve carnitas in a tortilla wrap and top with a squeeze of lime, cilantro, cheese and salsa.