Sous Vide Carnitas
Here's an easy way to make take-out tasting carnitas at home.
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 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!
Calories: 469kcal | Carbohydrates: 7g | Protein: 58g | Fat: 23g | Fiber: 4g | Sugar: 1g