These delicious and savory carnitas are perfect for tacos, burritos or any type of plate you can dream up..
1 Chairman’s Reserve® Pork butt (about 4 pounds)
1 cup bacon fat
2 onions, halved
1 orange, halved
6 garlic cloves
4 bay leaves
2 cinnamon sticks
1 tablespoon butter
2 tablespoons salt
1 tablespoon pepper
- Add all ingredients together and vacuum seal.
- Sous vide at 165°F for 14 to 24 hours.
- Shred pork and add to a cast-iron skillet with butter, salt and pepper.
- Toast tortillas in remaining fat.