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Pork Carnitas Sous Vide

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Photo Details:
Camera SONY DSC-RX100M2
Exposure Time 1/125
F-Stop 1.8
ISO 800

Browned to get Malliard Reaction

Created in this Craftsy Course

Mexican Street Food: Tacos & Salsas taught by Deborah Schneider

Discover the fast, fresh and flavorful techniques behind Mexican street food favorites!

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Here are some details about my project:
Category Food & Cooking
Type Mexican
Ingredient Pork
Method Other
nsxbill on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Went with the ingredients recommended for the Carnitas by Deborah. Salt, Pepper, and Mexican Coca Cola. Instead of braising in the oven, I first browned the pork on the stove top in our big Lodge skillet until I got a satisfactory Maillard reaction. The well-browned pork went into 4 vacuum bags and I poured 6 oz. of Mexican Coca Cola into each bag. I sealed the pork in a Chamber Vacuum at about 95%, and they went into my Sous Vide Cooking tank at 148° F. for 72 hours. Took them out today, poured into my large Skillet, and added about a cup of water. I am currently condensing the liquids (Pork Fat and Coca Cola-the non heart healthy elixer), and definitely will attack this evening.

nsxbill on craftsy.com

What advice would you give someone starting this project? Get away from he finished pork, and don't stand there and pick at it! There won't be any left for dinner! Yummy

nsxbill on craftsy.com

I will do these again,and again! I will use less Coke in the future. I thought it was very moist, and flavorful, but have to keep in mind the intensity of flavor inside the bags for 3 days when cooking Sous Vide. I will probably cut the Coke by half. Good ratio is 3 oz. of Coke per pound. The shredded pork was perfect and the tacos so good, I had three for breakfast. I did not hold back on the onions!

04/29/2014 Flag

Picture-perfect! For those of you who are not cooking sous-vide(slowly, sealed in plastic) you can probably stick with the recipe amount of Coke as it won't permeate the meat during a couple of hours of cooking.

05/09/2014 Flag