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Carnitas Sous Vide: A Modern Twist

  • 5 min read

Carnitas Sous Vide: A Modern Twist

Carnitas is a cherished Mexican dish that has always been known for its rich flavor and tender, juicy meat. Traditionally, carnitas are made by slowly cooking pork in its own fat until it becomes succulent and crispy. But have you ever heard of carnitas sous vide?

If you’re wondering what sous vide is, don’t worry, I’ve got you covered. Sous vide is a cooking technique that involves vacuum-sealing food and immersing it in a water bath at a precise temperature for an extended period of time. This method ensures that the food is evenly cooked throughout, resulting in perfectly tender and juicy meat.

Now you might be wondering, why would I want to make carnitas sous vide when the traditional method is already so delicious? Well, my friend, there are a few reasons why you might want to give this modern twist a try.

First and foremost, cooking carnitas sous vide allows for precise temperature control. This means that you can cook your pork to the exact degree of doneness you desire. Whether you prefer your carnitas on the slightly pink side or fully cooked, sous vide gives you the power to achieve that perfect texture every time.

Another advantage of sous vide is that it allows you to infuse your pork with additional flavors. By adding seasonings, herbs, and even marinades to the vacuum-sealed bag, you can impart a whole new level of deliciousness to your carnitas. The long cooking time also helps to intensify the flavors, resulting in a dish that is bursting with taste.

But how do you actually make carnitas sous vide? Don’t worry, it’s incredibly simple.

1. Start by seasoning your pork with salt, pepper, and any other spices you like. You can even add garlic, onion, or citrus zest for extra flavor.

2. Vacuum seal the seasoned pork in a bag, making sure to remove as much air as possible. If you don’t have a vacuum sealer, you can also use a Ziploc bag and the displacement method to remove the air.

3. Preheat your sous vide water bath to 165°F (74°C). This is the recommended temperature for cooking carnitas.

4. Once the water bath is ready, carefully place the sealed bag of pork into the water. Make sure the bag is fully submerged.

5. Cook the pork for 12 to 24 hours. Yes, it may seem like a long time, but trust me, the results are worth it!

6. After the cooking time is up, remove the bag from the water bath and carefully open it. Be cautious of the hot steam that will escape.

7. Heat a skillet over high heat and sear the pork until it becomes golden brown and crispy. This step will give you that classic carnitas texture.

And there you have it, delicious carnitas sous vide! Serve it in tacos, burritos, or even on its own with a side of guacamole and salsa. The possibilities are endless.

So, the next time you’re in the mood for carnitas, why not give sous vide a try? It’s a modern twist on a classic dish that is sure to impress your taste buds and elevate your cooking game. Happy cooking!

Frequently Asked Questions

1. Can I use any cut of pork for carnitas sous vide?

Absolutely! While traditionally carnitas are made using pork shoulder or pork butt, you can use any cut of pork that you prefer. Just keep in mind that fattier cuts will result in more flavorful and tender carnitas.

2. Can I skip the searing step at the end?

While the searing step is not mandatory, it is highly recommended. Searing the pork after sous vide cooking adds a delicious crust and texture to the carnitas, giving it that signature crispy exterior. If you don’t have a skillet, you can also use a hot grill or broiler to achieve similar results.

3. Can I cook the pork for less than 12 hours?

For optimum tenderness and flavor, it is recommended to cook the pork for at least 12 hours. However, if you’re short on time, you can cook it for a minimum of 6 hours and still achieve decent results. Just keep in mind that the longer the cooking time, the more tender and flavorful the carnitas will be.

4. Can I freeze the cooked carnitas?

Absolutely! Carnitas sous vide can be easily frozen and reheated for later use. After the pork has been seared and cooled, you can portion it into meal-sized servings, place them in airtight containers or freezer bags, and store them in the freezer for up to 3 months. To reheat, simply thaw the carnitas and warm them up in a skillet or in the microwave.

5. Can I adjust the seasoning and spices for my personal taste?

Of course! One of the great things about cooking carnitas sous vide is the ability to customize the flavors. Feel free to experiment with different spices, herbs, and seasonings to suit your preferences. Whether you like it spicy, tangy, or mild, the choice is yours. Just make sure to adjust the seasoning quantities accordingly to maintain a balanced taste.

Now that you’re armed with the knowledge of carnitas sous vide, it’s time to roll up your sleeves and try it out for yourself. Trust me, once you taste the tender, flavorful meat, you’ll never want to go back to the traditional method. Enjoy your culinary adventure!

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