Sous vide carnitas

Tender, succulent, crispy, flavourful Sous Vide Carnitas slow cooked to perfection for 24 hours at 74 degrees to fulfill your taco dreams.

Recipe: sous vide carnitas The end of last week was complete Crazytown. As the trial headed toward closing arguments, a winter storm warning materialized into a Big Ass Storm in the mountains. We were supposed to get 3 to 7 inches of snow overnight, which I thought would be fine for me to get down the canyon to report for jury duty.

Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the rich, tender texture of a French confit, and riddled with plenty of well-browned, crisp edges. Now even easier made with your sous vide machine.

With sous vide, there's also no real chance of overcooking. With a slow-cooking, extra-forgiving cut like pork shoulder, which is high in both connective tissue and fat, even if you overshoot by half a day your end results are going to still be incredible. I know: I tested it to find out! The other great thing about cooking sous vide is that because the pork is sealed inside a bag, there's no need to add any additional fat whatsoever. The fat rendering off the pork shoulder as it cooks gets…

Sous vide pork belly is an absolute game changer. It allows you to make perfectly juicy and tender belly, every single time.

This non-traditional Smoked Pork Carnitas is a flavorful Tex Mex BBQ mash up recipe. Thanks to using a citrus marinade, and a homemade seasoning mix of Mexican spices, the pork comes out smoky, tender, flavorful and melt in your mouth rich with crispy edges.

Get the ultimate guide to sous vide carnitas with The Food Lab and find out how easy it is to make super-juicy, tender carnitas, every time.

Cooking a tough London Broil roast, sous vide method, transforms it into a tender, juicy flavorful delight!

Crisp, juicy, and tender carnitas are the undisputed king of the taco cart. While they're great using our oven recipe, they're even better when cooked sous vide. Here's how.

These incredibly moist, melt-in-your-mouth sous vide carnitas are infused with warm spices and become the base for a variety of dishes.