Sous vide is a foolproof way to get perfectly tender carnitas every time. The precision cooking method cooks the meat slowly and keeps it at an even temperature so the meat never overcooks or dries out. Use this big-batch recipe to meal-prep–the carnitas are perfect for burrito bowls, tacos, breakfast skillets and more.


Ingredient Checklist

  • 4 pounds boneless pork shoulder, cut into 2-inch cubes 
  • 1 medium white onion, sliced 
  • 1 orange, juiced 
  • 2 limes, juiced 
  • 4 cloves garlic, crushed 
  • 1 tablespoon ground cumin 
  • 1 tablespoon dried oregano 
  • 2 teaspoons salt 
  • 1 teaspoon chili powder 


  1. Place sous vide cooker in a large pot on top of a trivet near an outlet. Add water up to the cooker’s max fill line and heat to 165 degrees F.
  2. Combine pork, onion, orange juice, lime juice, garlic, cumin, oregano, salt and chili powder in a gallon-size zip-top bag.
  3. StSlowly lower the bag into the water, letting the pressure of the water press out the air. Seal the bag when the top is just above the water line. Clip it to the pot with a large binder clip, if necessary, to keep it fully submerged. Cover the pot as much as possible with a lid, foil or plastic wrap and cook for 20 to 24 hours, adding water as needed to make sure it doesn’t go below the cooker’s minimum fill line.
  4. Remove the meat from the bag and shred with your hands or two forks.
  5. Just before serving, preheat the broiler. Arrange the shredded pork in a single layer on a rimmed baking sheet. Broil, stirring occasionally, until golden and crispy, about 8 minutes.


To make ahead: Prepare Step 2 and freeze for up to 3 months. Or prepare through Step 4 and keep refrigerated for up to 1 week.

Equipment: Sous vide cooker