Sous Vide Pork Carnitas With Crisp, Golden Edges

Sous vide pork carnitas are tender, citrus-and-spice-seasoned pork shoulder, cooked gently in a sealed bag and finished under high heat until the edges turn crisp. This method keeps the meat juicy while giving you control over timing; serve it in tacos, bowls, or alongside rice and beans.

Ingredients

4 lb (1.8 kg) boneless pork shoulder, cut into 3-inch (7.5 cm) chunks
2 tsp (10 g) kosher salt
1 tsp (2 g) ground black pepper
2 tsp (4 g) ground cumin
1 tsp (2 g) dried oregano, preferably Mexican oregano
1 tsp (3 g) garlic powder
1 medium orange, juiced (about ⅓ cup / 80 ml), with the spent halves added to the bag
2 tbsp (30 ml) fresh lime juice
4 garlic cloves (about 12 g), lightly crushed
1 small yellow onion (about 150 g), cut into wedges
1 bay leaf
1 tbsp (15 ml) neutral oil, such as avocado or canola oil, for crisping

Instructions

Set up an immersion circulator in a heat-safe water bath and heat it to 165°F (74°C). Allow enough water to cover the sealed bag, while keeping the circulator’s water inlet and outlet unobstructed.
Pat the pork dry. Mix the salt, pepper, cumin, oregano, and garlic powder, then rub the seasoning over all the pork pieces. Place the pork in a food-safe sous vide bag with the orange juice and squeezed orange halves, lime juice, crushed garlic, onion, and bay leaf. Arrange the meat in a single layer as much as possible.
Seal the bag using a vacuum sealer, or use a sturdy zipper-style bag and the water-displacement method: lower the open bag slowly into the bath so water pressure pushes out the air, then seal it before the opening goes under. Keep the seal above the water and make sure the bag stays submerged; use a sous vide weight if needed.
Cook at 165°F (74°C) for 18 hours. Check the bath periodically to confirm the temperature is steady and the bag remains sealed and submerged. Pork shoulder is a whole cut, and the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest, checked with a food thermometer; this recipe’s longer cook is intended to make the shoulder tender and shreddable, not just reach that minimum.
Lift the bag from the bath and open it carefully, keeping the hot liquid. Transfer the pork to a rimmed baking sheet and discard the orange halves, onion, garlic, and bay leaf. Strain the bag liquid into a heatproof measuring cup. Let the meat cool for 10 minutes, then pull it into large bite-size pieces with two forks. Skim excess fat from the liquid if desired, and toss the pork with ¼ cup (60 ml) of the juices to moisten it.
Heat the broiler to high and position a rack about 6 inches (15 cm) from the element. Spread the pork in a single layer on the baking sheet and drizzle with the oil. Broil for 4 to 8 minutes, turning once, until browned and crisp at the edges. Watch closely: broiler strength varies, and small pieces can burn quickly. Alternatively, crisp the pork in batches in a hot skillet for 5 to 7 minutes per batch.
Taste and adjust the seasoning. Serve immediately, with additional strained cooking juices on the side so diners can add moisture without softening the crisp edges.

Tips

Cut the shoulder into similarly sized chunks so the seasoning distributes evenly and the pieces fit comfortably in the bag. If using bone-in shoulder, remove the bone before bagging and weigh the edible meat to keep the seasoning balanced.
Mexican oregano has a brighter, more citrusy aroma than Mediterranean oregano. The latter is an easy substitute, though the flavor will be a little different; if you cannot find it, use the same quantity.
Keep the bag sealed and fully submerged for the entire cook. If it leaks or opens, move the pork and liquid to a clean bag promptly; do not use meat that has been held in an inadequately heated bath or left at room temperature for an extended period.
For the best contrast, crisp only the amount you plan to eat. Refrigerated pork is easy to reheat, but crisping it in a hot pan or under the broiler just before serving gives the edges better texture than microwaving.

Serving Suggestions

For tacos, pile the crisp pork into warm corn or flour tortillas with diced white onion, chopped cilantro, lime wedges, and salsa verde or roja. Keep toppings simple so the citrus-and-cumin flavor remains noticeable. Pickled red onion or sliced radishes add a sharp, crunchy contrast.

For a larger meal, serve carnitas with Mexican rice, black or pinto beans, sliced avocado, and a crisp cabbage slaw. The pork also works in burrito bowls, quesadillas, nachos, or stuffed baked potatoes. Put the reserved cooking juices on the table, but spoon them over the meat after crisping rather than before.

Variations

For a warmer chile note, add one dried ancho chile, stemmed and seeded, to the bag; remove it before shredding. Ancho is mild and fruity. A pinch of chipotle powder can stand in for a smoky, hotter result, so start with ¼ tsp (about 0.5 g) and adjust after tasting.

Use lemon juice in place of lime if that is what you have, or replace the orange juice with ⅓ cup (80 ml) pineapple juice for a sweeter, tangier finish. These are practical flavor changes rather than exact replicas. For a less citrus-forward version, omit the lime and add an extra 2 tbsp (30 ml) orange juice.

You can also season the pork with 1 tsp (2 g) smoked paprika alongside the cumin for a deeper smoky flavor. Avoid adding lots of liquid to the bag: the pork releases juices as it cooks, and an overly wet mixture can make the final crisping slower.

Storage and Reheating

Refrigerate leftover pork within 2 hours of cooking. Store it, with a little strained cooking liquid, in a shallow airtight container for 3 to 4 days. For longer storage, freeze in meal-size portions with some juices for up to 3 months; thaw overnight in the refrigerator. Do not leave cooked pork at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat leftovers in a covered skillet over medium-low heat with a splash of cooking liquid, then uncover and let excess moisture evaporate. You can also use a 350°F (175°C) oven in a covered baking dish. Reheat to 165°F (74°C), checked with a food thermometer, then crisp briefly in a hot skillet or under the broiler. Reheat only the portion you intend to serve.

Frequently Asked Questions

Can I cook the pork for less than 18 hours?
Yes, but the texture will be different. A shorter cook may leave shoulder less easy to shred, even if it reaches a safe internal temperature. For this recipe’s tender, pull-apart result, use the full 18-hour cook at 165°F (74°C).

Can I cook it overnight?
Yes. The 18-hour bath can run overnight if the circulator is designed for extended use and the bag remains sealed and submerged. Follow the appliance’s water-level guidance, place it on a stable, heat-safe surface, and keep the setup away from children and pets.

Do I need to brown the pork before sous vide cooking?
No. Browning before bagging is optional and adds little benefit here because the pork is pulled and crisped afterward. The high-heat finish is what creates the browned, crunchy edges.

Can I make carnitas without a vacuum sealer?
Yes. A sturdy, heat-safe zipper-style sous vide bag works with the water-displacement method. Keep the opening above the water and check that the bag stays closed during the long cook.

Can I use pork loin instead of shoulder?
Pork loin is much leaner and can turn dry and stringy during a long cook, so it is not a good one-for-one substitute. Pork shoulder’s fat and connective tissue suit the long cooking time and crisp finish.

Can I crisp the pork in a skillet instead of using a broiler?
Yes. Heat a wide skillet over medium-high heat and crisp the pork in batches so the pan is not crowded. Let the pieces brown before turning; overcrowding traps steam and makes them soften instead of crisp.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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