Step 1

Season Pork Shoulder: Trim the excess fat from the pork.

Step 2

In a small bowl, mix together salt, pepper, cumin, paprika, smashed garlic, and dried oregano. Rub dry seasoning all over the pork.

Step 3

In another small bowl, whisk together lime juice, orange juice, and beer.

Step 4

Sous Vide Carnitas: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 160°F (71°C). This is my recommended temperature, and if you’d like to cook them to different doneness, follow the guide in the post above.

Step 5

Place the seasoned pork and juices into a large vacuum bag or zip-lock bag. If you use a zip-lock bags, seal them using the “water displacement” technique: Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (If your pork is too big for one bag, you can cut them into two pieces and use two bags.)

Step 6

When the water has reached the set temperature, lower the bags into the water bath. Make sure the meat is fully submerged in the water with the bag seams above the water.

Step 7

Cover with several pieces of aluminum foil and sous vide cook for 18 hours. This will minimize water evaporation.

Step 8

Shred the Meat: When the timer goes off, remove the bag from the water bath (don’t throw away the juices in the bag).

Step 9

Remove the pork to a large baking sheet, and shred with two forks. Spoon 1 cup of juices from the bag on top of the pork and toss to combine. (Taste the pork and add more salt if you prefer.)

Step 10

Broil on high heat for 5-10 minutes, or until the edges of the pork have browned and become crispy.

Step 11

Remove the baking sheet from the oven, and spoon more juices over the pork and toss to combine.

Step 12

Sprinkle with chopped fresh cilantro and onions, then serve warm in tacos or burritos.