Finally found a delicious recipe over at Stefan’s Gourmet Blog for Pork Carnitas that turned out marvelously for a dinner party we had the other night. Everyone of our guests commented how juicy and tender the pork was. Winner! Due to laziness of not wanting to make our own pork stock in Stefan’s o
Freeze chicken stock into cubes (or in a ziploc bag) the day before. This is necessary to more easily vacuum seal.
Heat sous vide bath to 149F/65F.
Vacuum seal the pork shoulder cubes and frozen chicken stock in a bag. Recommend not using a ziploc bag for cooking as it will likely leak.
Cook in sous vide bath for 36-40 hours.
Dissolve the achiote paste in a 1/4 cup of boiling water. This is far easier than trying to dissolve it later.
Remove the bag from the bath, and cut a small hole in the top corner and pour the accumulated juices and broth into a pot. Add the dissolved achiote paste and chipotle powder. Stir well.
Return the bag back to the sous vide bath to keep the meat warm (you can turn off the sous vide machine).
Using high heat, bring to a boil and reduce the mixture until it’s thick like a runny gravy. Salt to taste.
Turn off the heat, and add the pork shoulder and coat all the pieces with the sauce.
Serve alongside warmed corn tortillas, diced onions, salsa and guacamole.