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Carnitas yes also the best I have ever had!

Mason_Perry_34060

Ok so Carnitas were amazing, I decided to sear them in hot peanut oil which was WIN, super nice crispy crust, absolutely no oily or greasy flavor or texture and it literally only took about 30 seconds in the oil (It worked so well I am going to fry burgers after their bath tomorrow night). You can see how juicy and moist the meat is yet it still maintained it's flaky carnitas texture. I had thrown some lime juice in the bag before sealing it but I couldn't tell it was there, no worries i squeezed more over the top. Needless to say another night without leftovers and another recipe in the go to recipe section.

Pictures below.

Mason @2kmgastronomy

Pre and post fry and plated

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Comments

seijoed

That looks great!

Glad you liked them.

borgech

@Mason Perry: Can you give the specific cook times and temps? Sorry if I missed them from another thread...

Mason_Perry_34060

@Chris_B Yessir I trimmed off most of the fat from the skin side and took the bone out as I had a pork butt, sprinkled with a little salt and pepper then I preseared them on all sides on my cast iron griddle with some grapeseed oil then I vac sealed and cooked them at 62.5C for a little over 24 hours. I did add some fresh squeezed lime juice to the vac bag but I couldn't tell it was there. Removed from vac bag, dried and then let rest to cool a little bit maybe 10 min while the oil heated. One final pat dry before the oil bath, and then just 30 seconds to get the nice crispy crust. one more pat to remove any oil or moisture and then sliced and serve.

tuckatodd

Those look great. I also have a great carnitas recipe which is not cooked sous vide if interested!

tjs

Outstanding. That's the next test of my creative when the current batch of ribs finish!

seijoed

I'd add to this - for carnitas if you are in any way Messican - make smaller portions of the pork butt, then when they are finger tender take em out and deep fry for a really hard brown, you get the crackling effect as well as brown. - I usually toss with S&P, Mexican oregano, if you want some more flavor achiote powder is great, cumin, coriander, let it rest and toss the final stuff with fresh cilantro.

seijoed

@Tucker with the same recipe - if I had a regular service, I'd after spicing form and chill them use Activa and make a large square - like a pork belly, then for service I'd take them out, cut in really perfect cubes, roll in garlic oil in a really hot pan, then pat dry and serve on some fresh cut cilantro.