Name: Sous Vide Carnitas
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Cuisine: Mexican
Ingredients: 2 teaspoons granulated garlic; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon dried Mexican oregano; 1 teaspoon ground coriander; ½ teaspoon black pepper; ¼ teaspoon ground cinnamon; 1 tablespoon chicken soup base (such as Better Than Bouillon®); 1 medium orange, sliced; 3 large bay leaves; 1 tablespoon vegetable oil, or as needed

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Short Description

Tender, flavorful, slow‑cooked carnitas made effortlessly using sous vide, finished with a crispy sear for irresistible crunch and juicy interiors.

Why You’ll Love This Recipe

This recipe guarantees fall‑apart tender carnitas with consistent doneness—every time—thanks to the precision of sous vide. Infused with warm, aromatic spices, citrusy orange, and earthy bay leaf, the pork is both deeply flavorful and juicy. A quick flash‑fry or broil at the end gives you that mouthwatering, golden‑crisp exterior that makes carnitas unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoons granulated garlic
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried Mexican oregano
1 teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon ground cinnamon
1 tablespoon chicken soup base (such as Better Than Bouillon®)
1 medium orange, sliced
3 large bay leaves
1 tablespoon vegetable oil, or as needed

(Note: Original recipe (1X) yields 12 servings. Use proportions accordingly for ½X or 2X.)

Directions

Fill a large pot with water and insert your sous vide immersion cooker. Set temperature to 165 °F (74 °C), following the manufacturer’s instructions.
In a small bowl, mix granulated garlic, ground cumin, salt, dried Mexican oregano, ground coriander, black pepper, and ground cinnamon until well combined.
Rub or sprinkle this spice mixture over the cut pork (proportionate to recipe scale). Use orange slices and bay leaves distributed throughout the sous vide bag. Seal the bag using a vacuum sealer.
Submerge the sealed bag into the preheated water bath and cook for 24 hours. Turn the bag over halfway through the cooking time to ensure even infusion of flavors.
Once cooking completes, remove the pork from the bag. To crisp the carnitas:
- Stovetop method: Heat vegetable oil in a large cast‑iron skillet over high heat until veins of smoke rise. Fry the pork pieces until the edges are browned and crispy, about 1 to 2 minutes. Optionally, drizzle with any reserved cooking juices for moisture.
- Broiler method: Spread the pork on a baking sheet and broil for 3 to 4 minutes, or until the edges become golden and crispy.

Servings And Timing

Servings: The original (1X) recipe yields approximately 12 servings.
Prep Time: About 15–20 minutes for seasoning and bagging.
Cook Time: 24 hours (sous vide).
Finish Time: Additional 5 minutes for crisping (stovetop or broiler).
Total Time (excluding sous vide): Around 25 minutes active time.

Variations

Spice Profile: Add a pinch of smoked paprika or chipotle powder for smoky heat.
Citrus Twist: Use lime or grapefruit slices instead of orange for different flavor notes.
Herbal Aromatics: Include a sprig of fresh thyme or a few garlic cloves in the bag for added depth.
Saucy Version: After crisping, toss the carnitas in a tangy salsa verde or spicy barbecue sauce.
Serving Ideas: Use for tacos, burritos, Mediterranean bowls, or atop nachos.

Storage/Reheating

Storage: Store leftover carnitas (without oil) in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To re‑crisp, heat in a skillet with a splash of oil over medium‑high heat until heated through and edges are crisp. Alternatively, spread on a foil‑lined baking sheet and reheat under the oven broiler for 2–3 minutes.

FAQs

What Is The Ideal Sous Vide Temperature For Carnitas?

165 °F (74 °C) yields tender, shreddable meat. Lower temperatures won’t break down connective tissue as effectively.

Can I Use Other Cuts Of Pork?

Yes—pork shoulder (Boston butt) or pork butt are ideal due to their marbling and connective tissue, which turn tender over long sous‑vide cooking.

Can I Skip The Orange?

You can, but the citrus brightens the flavor and helps balance the richness. Try substituting with a splash of orange juice or citrus zest if needed.

Do I Have To Vacuum Seal The Bag?

Vacuum sealing helps with flavor infusion and even cooking. If unavailable, use a heavy-duty zip‑top bag and remove as much air as possible, using water displacement.

Can I Sous Vide For Less Time?

24 hours yields optimal tenderness. Shorter times (12–16 hours) will work but may not yield the same buttery texture.

What Can I Serve With Sous Vide Carnitas?

Serve them in warm tortillas with salsa, cilantro, and lime, on rice bowls, in salad, or alongside roasted vegetables.

How Do I Get Maximum Crispiness?

Ensure the oil is hot enough to smoke slightly before adding carnitas, and avoid overcrowding the pan. Work in batches if needed.

Is The Broiler Method Safe?

Yes—place the meat on a broiler‑safe tray and watch closely. Flip once for even browning and remove at the first sign of golden edges.

Can I Refrigerate The Cooking Juices?

Yes—strain and store the juices in a sealed container in the fridge for up to 3 days. Reheat and drizzle over carnitas for added moisture.

Can I Make This in Advance for A Party?

Absolutely. Sous vide up to 24 hours ahead, chill, then reheat and crisp just before serving. It’s perfect for letting you enjoy the gathering rather than standing in the kitchen.

Conclusion

This Sous Vide Carnitas recipe delivers succulent, flavor‑packed pork with minimal effort. The long, low sous‑vide cooking ensures perfect tenderness, while the quick sear or broil adds that craveable crispy finish. Scaled to your needs and endlessly versatile, these carnitas are a crowd‑pleasing staple that elevate any meal—weeknight taco night or festive gathering included.

Ezabella

Sous Vide Carnitas