Sous Vide Carnitas for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 28 hours 15 minutes
- Total 28 hours 30 minutes
Sous Vide Carnitas for the week sits in the Pork section of Regbie. The card serves 6 servings. Plan on 28 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 4 pounds pork butt
- 1 gallon water, for the brine
- 1 cup Diamond Crystal kosher salt, for the brine
- 2 tablespoons lard or your choice of fat
Method
Brine the cubed pork butt in a 1 gallon of water to 1 cup of kosher salt ratio for 24 hours in the fridge.
Take the pork out of the bag and place it in a colander. Rinse off the excess brine, dry off the pork, and season it with your dry rub.
Vacuum seal the seasoned pork in two packets and dunk the packets in the SousVide Supreme set for 165°F for 28 hours.
Lift the pork and blot the pork cubes dry. Warm the lard in a cast iron skillet and pan-fry the cubes. Tip off them on a wire rack.
Plate the carnitas in lettuce tacos topped with diced white onions, cilantro, Primavera salsa , and homemade guacamole!
