If you haven’t made Kenji’s carnitas, you now know what you’re doing for dinner this weekend. Honestly incredible, and so easy to make. I went a little over 20 hours at 165F and crisped under the broiler. It was perfect.
Highly recommend a homemade salsa verde to accompany. This was just white onion, jalapeño, serrano, tomatillos, and garlic. Roast under broiler, blend, season with S/P, cumin, nutmeg, cloves. You won’t regret it.
by toweringmelanoma
11 Comments
I have a 10 pound pork shoulder I’ve been wanting to do this with. I’ve just been dragging my feet not wanting to defrost it and cut it up and vacuum seal it haha
Saving this
Seconded. Made 5lbs with the plan to freeze. It didn’t last long
I love that recipe. The cinnamon and orange flavor come through so perfectly. Make it at least once a week.
I made that for a cabin trip in February and it was absolutely amazing, and I just pulled out 5 pounds of shoulder to make again. One of the best uses of sous vide, honestly.
Post saved!
Did yours balloon up and want to float? I think last time I had to cut it open and re-vacuum. I read pork can do that. Otherwise, agreed, tastes great.
Now I know what I am making for food prep next week!
It’s delicious.
And… If you have people in your house that don’t like or can’t/won’t eat pork, it’s also delicious made with chicken thighs.
I made this recipe a few weeks ago for a bunch of friends. When I first tasted it I didn’t want to share and was hoping there would be a bunch of leftovers. There were no leftovers. This recipe is one of my favorites
Thank you for sharing this! I’m making carnitas for a friends birthday soon and considered Sous vide. Now I know exactly how I’ll do it.