Sous Vide Crispy Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	20%	7%
fat	1%	0%
aromatics	12%	9%
sweetener	1%	0%
salt	1%	0%
vegetables and beans	23%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

23 g	2 tablespoons kosher salt
27 g	2 tablespoons dark brown sugar
17 g	2 tablespoons garlic powder
14 g	2 tablespoons paprika
20 g	2 tablespoons onion powder
4 g	1 tablespoon dried oregano
2 g	1 teaspoon ground black pepper
1814 g	4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
150 g	1 onion, roughly chopped
24 g	8 cloves fresh garlic
	1 cinnamon stick
4 g	4 bay leaves
	1 orange, quartered
	kosher salt to taste
411 g	1 (14.5 ounce) can fire-roasted diced tomatoes
113 g	1 (4 ounce) can diced green chiles
360 g	1.5 cups chicken stock
278 g	1.5 cups uncooked white rice
14 g	1 tablespoon butter
5 g	2 teaspoons chili powder
2 g	1 teaspoon ground cumin
1 g	1 teaspoon dried oregano
3 g	0.5 teaspoon salt
1 g	0.5 teaspoon garlic powder
2 g	0.5 teaspoon onion powder

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a definite winner! The only change I made was to cut the bay down to 2 leaves and only shred the meat I was going to use that night. It makes quite a lot. I also made my own Spanish rice recipe as it’s much easier. I have already made this recipe twice” — a cook, 5★

“Absolutely amazing!” — a cook, 5★