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Carnitas cooked sous vide wrapped in lettuce and topped with guacamole.
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Sous Vide Carnitas

Here's an easy way to make take-out tasting carnitas at home.
Prep Time15 minutes
Cook Time1 day 4 hours 15 minutes
Total Time1 day 4 hours 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Whole30
Servings: 6

Ingredients

Instructions

  • Brine the cubed pork butt in a 1 gallon of water to 1 cup of kosher salt ratio for 24 hours in the fridge.
  • Take the pork out of the bag and place it in a colander. Rinse off the excess brine, dry off the pork, and season it with your dry rub.
  • Vacuum seal the seasoned pork in two packets and dunk the packets in the SousVide Supreme set for 165°F for 28 hours.
  • Remove the pork and blot the pork cubes dry. Heat the lard in a cast iron skillet and pan-fry the cubes. Drain them on a wire rack.
  • Serve the carnitas in lettuce tacos topped with diced white onions, cilantro, Primavera salsa, and homemade guacamole!

Nutrition

Calories: 469kcal | Carbohydrates: 7g | Protein: 58g | Fat: 23g | Fiber: 4g | Sugar: 1g