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. 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
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