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Ingredients
Carnitas:
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2 tablespoons kosher salt
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2 tablespoons dark brown sugar
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2 tablespoons garlic powder
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2 tablespoons paprika
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2 tablespoons onion powder
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1 tablespoon dried oregano
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1 teaspoon ground black pepper
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4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
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1 onion, roughly chopped
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8 cloves fresh garlic
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1 cinnamon stick
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4 bay leaves
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1 orange, quartered
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kosher salt to taste
Spanish Rice:
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 (4 ounce) can diced green chiles
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1 ½ cups chicken stock
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1 ½ cups uncooked white rice
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1 tablespoon butter
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon garlic powder
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½ teaspoon onion powder
Directions
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Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
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Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
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Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
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Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
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Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
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Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.
Nutrition Facts (per serving)
402 | Calories |
19g | Fat |
35g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 402 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 36% |
Cholesterol 75mg | 25% |
Sodium 1726mg | 75% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 22g | 44% |
Vitamin C 13mg | 14% |
Calcium 67mg | 5% |
Iron 3mg | 19% |
Potassium 455mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.