Grammy's Kitchen · Carnitas · Sous Vide Carnitas for Tacos (Crispy Mexican
One of 40 carnitas recipes we measured
from www.seriouseats.com
20 cooks on www.seriouseats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 12% |
| fat | 0% | 1% |
| aromatics | 9% | 8% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs |
| 150 g | 1 medium onion, roughly chopped |
| 18 g | 6 medium cloves garlic |
| 113 g | 1 stick cinnamon, broken into 3 to 4 pieces |
| 2 g | 2 bay leaves |
| 1 medium orange, peel intact | |
| Kosher salt | |
| Warm corn tortillas | |
| Lime wedges | |
| Chopped white onion and fresh cilantro leaves | |
| Charred Salsa Verde or other salsa |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Anybody out there cube the pork, smoke it low and slow for a couple hours? I have "pre-smoked" my cubes right out of the fridge and cold smoked them for half hour to 45 minutes (depending on outdoor temp), then fire up the grill (I use a pellet smoker tube for” — a cook
“Delicious! I cooked a 4lb pork shoulder at 165 for about 18hrs. Another reviewer on here mentioned searing it off before shredding it, and that was a fantastic suggestion. I cut mine in thirds because I like my shredded pieces to be about 2 in long, and after ” — a cook, 5.0★