These incredibly moist, melt-in-your-mouth carnitas are infused with warm spices and become the base for a variety of dishes. My favorite way to eat these is inside corn tortillas, topped with cilantro and onion, but it's also delicious in quesadillas, posole, nachos, or atop a salad! For added flavor, rub the seasonings on the pork the night before.


Recipe Summary test

15 mins
1 day
1 day
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.

  • Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.

  • Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.

  • Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.

  • To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

Cook's Notes:

If you don't own a vacuum sealer, you may use a zip-top plastic freezer bag. To seal your bag, slowly lower it into the water, letting the water pressure force the air out of the bag, then seal it.

If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure the bag is fully submerged at all times.

Nutrition Facts

205 calories; protein 18.8g; carbohydrates 2.7g; fat 12.8g; cholesterol 60.6mg; sodium 415.2mg. Full Nutrition