Carnitas: – 2 tablespoons kosher salt – 2 tablespoons dark brown sugar – 2 tablespoons garlic powder – 2 tablespoons paprika – 2 tablespoons onion powder – 1 tablespoon dried oregano – 1 teaspoon ground black pepper
– 4 pounds boneless pork shoulder, cut into 2-inch-thick slab – 1 onion, roughly chopped – 8 cloves fresh garlic – 1 cinnamon stick – 4 bay leave – 1 orange, quartered – kosher salt to taste Spanish Rice: – 1 (14.5 ounce) can fire-roasted diced tomatoe – 1 (4 ounce) can diced green chile
– 1 ½ cups chicken stock – 1 ½ cups uncooked white rice – 1 tablespoon butter – 2 teaspoons chili powder – 1 teaspoon ground cumin – 1 teaspoon dried oregano – ½ teaspoon salt – ½ teaspoon garlic powder – ½ teaspoon onion powder
Combine pork, orange juice and orange zest in a bowl.Transfer the pork mixture to a sous vide-safe vacuum bag. Line the bag with a sous vide cooker and place in heatproof water.
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