I haven’t tried this one from serious eats.  Sous vide carnitas, finished with a broil.  Sounds like a winner.  I plan to use it as a topping for sopes as part of presidents day dinner.  Or maybe just tacos.


  • 4 lbs pork shoulder
  • 1 medium onion
  • 6 cloves garlic
  • 1 stick cinnamon broken in a couple pieces
  • 2 bay leaves
  • 1 orange
  • Salt


  1. Cut pork into 2 inch thick slabs
  2. Zest and juice orange
  3. If you don’t have a chamber vac sealer, freeze the orange juice before step 4
  4. Combine every thing in a bag, and vac pac
  5. Sous Vide @ 165 for 24 hours
  6. Remove meat from bag, leave other stuff behind
  7. Let cool and then shred on baking sheet (you can put it in the fridge at this point for a few days till serving time)
  8. When ready to serve, broil until brown and crisp (10 minutes, turn often)