Sous Vide Carnitas for Tacos

🥘 Ingredients

• pork shoulder slabs 4 lb
• salt
• chopped onion 1
• minced garlic 4 cloves
• cinnamon stick 1
• bay leaf 2
• orange

1. 1

   Prepare a sous vide bag
2. 2

   Cover pork shoulder slabs with salt
3. 3

   Add pork, chopped onion , minced garlic , cinnamon stick , and bay leaf to sous vide bag .
4. 4

   Split orange into quarters and squeeze juice into bag before adding rest of orange.
5. 5

   Seal the pork in the bag and put in sous vide at 165 degrees F (74 C) for 12 hours .
6. 6

   When meat is cooked, remove from water bath. Transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs, shred meat roughly using 2 forks or your fingers, and transfer them to a rimmed baking sheet.
7. 7

   When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total.
8. 8

   Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
9. 9

   Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months. Rewarm by returning bag to a water bath set to 165°F (74°C) for 1 hour and then proceed to browning step