Carnitas in CVap®

events carnitas

I love food, and I mean all types of food! My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to love? I have a group of friends I meet every Sunday at our local On the Border for lunch and a margarita or three (if I’m being honest, the food is decent, but the margaritas are the real draw!). I decided to mix it up one Sunday and order one of my favorite traditional Mexican dishes: carnitas.

They were less than spectacular, and I asked my friend Sergio why he thought they weren’t very good. He replied that too many people really only want fajitas on the hot plate, and this restaurant’s preparation just wasn’t traditional. To be fair, one look around the room proved that he was right. It looked like a sauna with the steam rising from every table. I was a victim of demand.

carnitas ingredients

Let's Make Carnitas!

I wasn’t about to settle for this disappointment, however. Carnitas is a staple of Mexican cuisine and I mean, c’mon, it’s PORK! I decided to take matters into my own hands. There are many ways to prepare carnitas, but traditionally it is shoulder meat (or leftover parts of a butchered hog) slow braised for several hours in pork lard, confit style. Once the pork has broken down enough, it is taken out and either pulled apart or cut into cubes. It then goes back into the lard with the heat turned up, and is fried to add texture. There are many twists and variations of this dish, and the part of the country you are from usually defines what ingredients and flavors your carnitas might have. For this recipe, I’m combining the old with the new and adding a splash of CVap®.

Ingredients

2 Lbs. pork shoulder, cut into 1″ cubes
½ teaspoon oregano
1 teaspoon salt
½ teaspoon cumin
2 small bay leaves
½ lime
1 cinnamon stick
½ orange
½ Mexican beer, preferably dark
Fresh cilantro
½ medium onio
2 Lbs. lard or cooking oil

Instructions

In a large vacuum or re-sealable bag, combine all ingredients.

Place bag in CVap Cook and Hold Oven at the settings below. Drink the other half of your Mexican beer!

carnitas in bag
carnitas in pan

Carnitas CVap Cook and Hold Oven Settings:

Legacy CVap

High Yield Mode: OFF
Doneness: 178
Browning: 0
Time: 8 hours

New CVap

High Yield Mode: OFF
Vapor Temp: 178°F
Air Temp: 178°F
Time: 8 hours

  1. Once the timer goes off, pull the bag out of the Cook and Hold oven and separate the pork cubes from the other ingredients.
  2. Place lard or oil in a fryer or large pot on the stove and set to 350°F (or medium-high heat). Drop the cubes into the oil and let fry until golden brown, about one minute.

Now comes the easy part: eat the carnitas! I usually enjoy them over a bed of rice and beans with a little salsa on top. I also like them in a corn tortilla with diced onions, cilantro, and freshly squeezed lime. Then again, sometimes I just eat them right out of the pot because it’s fried pork and I’m impatient. There is no right or wrong here, just enjoy!