Moist, juicy, and riddled with plenty of well-browned, crisp edges.
Using a sous vide immersion circulator keeps the pork extra moist and offers complete control over the final texture of the carnitas.
Using sous vide, there's also no real chance of overcooking. With a slow-cooking, extra-forgiving cut like pork shoulder, which is high in both connective tissue and fat, even if you overshoot by half a day, your results are still going to be incredible. I know; I tested it to find out! I like to start with boneless pork shoulder. I tried using whole shoulders, which works reasonably well, but you get better flavor penetration if you first cut the pork into thick slabs. About four pounds is enough to serve eight to 12 people once the meat is cooked.
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