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Sous vide carnitas

kept byCYue
recipe bySerious Eats

4 pounds (1.8kg) boneless pork shoulder, cut into 2-inch-thick slabs
1 medium onion, roughly chopped
6 medium cloves garlic
1 stick cinnamon, broken into 3 to 4 pieces
2 bay leaves
1 medium orange, peel intact
Kosher salt
To Serve:
Warm corn tortillas
Lime wedges
Chopped white onion and fresh cilantro leaves
Charred Salsa Verde or other salsa



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