Sous Vide Crispy Carnitas

INGREDIENTS

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

INSTRUCTIONS

In a small bowl, mix together 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, celery and black pepper.

Place the pork in a large bowl. Press the spice mixture onto the pork until it adheres. Add the onions, garlic, cinnamon and bay leaves.

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. 

Place the ping pong balls at 165 degrees F (74 degrees Celsius). Cook for 12–24 hours, adding water occasionally by simmering.

Carefully remove the meat from the water bath and place in a large bowl. Retrieve the meat pieces with tongs and place on the protected baking sheet. 

Discard the contents of the bowl. Let the pork cool slightly. Use a fork or your fingers to cut in half and spread on baking sheet. Sprinkle with salt.

Preheat the broiler by placing the oven 6 inches from the heat source. Broil the pork for 10 minutes, turning halfway through, until goose-tender. Be careful not to burn.Puree the tomatoes and green beans in a food processor.

In a bowl, combine ground chicken, rice, butter, chili powder, cumin, celery, 1/2 teaspoon salt, garlic powder and onion powder. Bring to a simmer. Cover and reduce heat. Simmer for 25 minutes to soften the Spanish rice.

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