Sous Vide Carnitas are carnita tacos cooked using the sous vide method, resulting in tender, flavorful meat. The author shares her love for sous vide cooking and tacos, dreaming of owning a taco truck someday. This recipe combines sous vide pork shoulder with a grilled sear, fresh slaw, and sour...
Ingredients
For the Carnitas
olive oil2tbsp
seasoned salt2tbsp
cumin2tbsp
chili powder1tbsp
garlic powder1tbsp
Mexican oregano1tbsp
onion powder1tbsp
black pepper1tsp
lime juiced1/2
pork shoulder (pork butt)2 1/2lb
sunflower oil2tbsp
For the Slaw
bag angel hair slaw1
sour cream1/2cup
mayo1cup- sea salt1tbsp
- black pepper1tbsp
- onion diced1/4
pickled jalapenos, diced1cup
For the Sour Cream Sauce
- sour cream1/2cup
- lime juice2tbsp
hot sauce1tbsp
The Rest
flour tortillas
white cheddar, shredded- fresh limes, quartered
fresh cilantro, roughly chopped
Nutrition (per serving)
Calories
852.3kcal (42.62%)
Protein
36.6g (73.14%)
Carbs
13.6g (4.95%)
Sugars
3.1g (6.14%)
Healthy Fat
45.4g
Unhealthy Fat
14.6g
% Daily Value based on a 2000 calorie diet
How to make Sous Vide Carnitas
For the Carnitas
- Step 1
Combine the olive oil, seasoned salt, cumin, chili powder, garlic powder, Mexican oregano, onion powder, black pepper, and lime juice to make a rub.
- Step 2
Rub the mixture onto the pork shoulder and place it in a gallon-size zip lock bag.
- Step 3
Sous vide the pork shoulder for 1 1/2 hours or until the internal temperature reaches 145°F.
- Step 4
Remove the pork from the bag and heat sunflower oil over medium-high heat or grill. Sear the carnitas on each side for about 1-2 minutes.
- Step 5
Chop the pork into bite-sized pieces.
For the Slaw
- Step 1
Combine the angel hair slaw, sour cream, mayo, sea salt, black pepper, diced onion, and pickled jalapenos thoroughly.
- Step 2
Refrigerate the slaw until ready to use.
For the Sour Cream Sauce
- Step 1
Combine the sour cream, lime juice, and hot sauce in a shaker or jar.
Assembling the Tacos
- Step 1
Grill the flour tortillas if desired.
- Step 2
Assemble the tacos by adding the chopped pork, shredded white cheddar, slaw, and sour cream sauce.
- Step 3
Squeeze additional lime juice over the tacos and garnish with fresh cilantro.
Nutrition (per serving)
Nutrition (per serving)
Calories
852.3kcal (42.62%)
Protein
36.6g (73.14%)
Carbs
13.6g (4.95%)
Sugars
3.1g (6.14%)
Healthy Fat
45.4g
Unhealthy Fat
14.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Grilling the tortillas adds a delightful texture to the tacos.
The slaw can be used as a side dish or as a topping for burgers.
Make sure to tightly seal the zip lock bag to avoid water entering during sous vide cooking.
Use a cambro container or a large stock pot for the water bath to ensure even cooking.
Serve the tacos with extra lime wedges for added freshness.
FAQS
What is sous vide cooking?
Sous vide is a cooking method that uses a water bath and precise temperature control to cook food evenly and retain its flavor and tenderness.
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts like pork loin or pork belly, but pork shoulder is recommended for its tenderness and flavor.
Do I need a sous vide machine to make this recipe?
Yes, a sous vide machine is essential for this recipe as it ensures precise temperature control.
Can I make the slaw ahead of time?
Yes, the slaw can be prepared ahead and stored in the refrigerator until ready to use.
What can I serve with sous vide carnitas?
You can serve them with poblano queso, pineapple guacamole, jalapeno corn souffle, or pomegranate pico de gallo.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia