Sous vide carnitas cooked at 165 degrees for 14 hours. Cooked yesterday, then ice bath, fridge, broiled today. I added Mexican oregano and omitted the canela. It was simple and the broiling step was a great idea for easy clean up. Will add link in comments.
by pantherlikeapanther_
2 Comments
[Sous Vide Carnitas](https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe)
I like 165 for 24 hours
Cold crash then pick, portion and freeze.
Makes for super fast weeknday meals 🙂