By Protein
Savory Sous Vide Pork Carnitas Recipe
Ingredients
- 1 EA. ibp Trusted Excellence® Supreme Trim® Bone-in Pork Butt
- 1 CUP Bacon Fat
- 2 EA. Onions - Halved
- 1 EA. Orange - Halved
- 6 EA. Garlic Cloves
- 4 EA. Bay Leaves
- 2 EA. Cinnamon Sticks
- 1 TBSP. Butter
- 2 TBSP. Salt
- 1 TBSP. Pepper
- 12 EA. Mexican Original® Yellow Corn Tortillas
Whip up pork carnitas tacos, a delicious burrito, nachos or whatever kind of plate you can think of. The sky’s the limit with these savory sous vide carnitas — they’re perfect for nearly any menu. Cook them up in the background with your sous vide and have them ready to serve in a moment’s notice.
Made with ibp Trusted Excellence® Supreme Trim® Bone-in Pork Butt
Directions
- In a vacuum bag combine pork butt, bacon fat, onion halves, orange halves, garlic, bay leaves and cinnamon stick; seal bag shut.
- Prepare your sous vide machine and water bath to 165°F with a 14 to 24-hour timer. Add sealed bag with pork butt.
- Once cooked, remove pork butt and shred meat; discard bones. Add meat to cast-iron skillet over medium heat with butter, salt and pepper, stirring until well-combined. Remove from heat.
- Toast tortillas in remaining fat. For service, add meat to tortillas and serve immediately.
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