Sous-vide carnitas

Get: boneless pork shoulder (2-4 lbs) 1 yellow onion 1 lemon 1 jalapeno spices: salt, black pepper, a LOT of chili powder, cumin, garlic powder, onion powder thick cut bacon soft corn tortillas (for tacos) shredded cilantro (for tacos) Do: Season pork with salt, pepper, chili, cumin, lemon, garlic powder, onion powder; season liberally, similar to an oven roast wrap bacon around the pieces of pork shoulder seal in bag with sliced onion and sliced jalapeno double-bag for safety since you're cooking for a long time. cook at 176F for 12-18 hours. Put foil over the top of the pot to reduce evaporation. discard onion, bacon, jalapeno shred with fork season to taste with additional salt, pepper, chili powder. You kind of need to use a lot of chili powder, like multiple tbsp for alarge roast. fry the shreds on high in lard (or olive oil) in a pan for 1-2 minutes per side serve with minced yellow onion, salsa, tacos Tacos: place corn tortillas in a large oiled pan on high heat spook shredded pork + salsa and cilantro into center of each tortilla toast tacos until slightly crisp, serve immediately Results: I tried a recipe that used fennel, it was bad! Never use fennel. I rescued it by dumping a ton of chili powder and cumin on it. The texture and flavor was otherwise good. The frying really worked! Made very plausible-seeming carnitas. I used duck fat, but olive oil works. The tacos were good. References: Alternate method: Doron's roast: http://southernbellykitchen.com/2011/09/19/carnitas-pulled-pork/ http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html (doesn't really mention sous vide, says connective tissue breaks down at 176F) http://recipes.anovaculinary.com/recipe/sous-vide-carnitas-tacos (8 hours at 176F. No comments, just from the appliance maker. Says "fall off the bone") http://www.sousvidelife.com/sous-vide-36-hour-pork-carnitas-recipe (149F for 36 hours. Double bag ziplocs due to long cooking time.) http://www.surlatable.com/product/REC-261150/Sous+Vide+Pork+Carnitas (175F 12-20 hours. "fall apart on its own") http://www.chefsteps.com/activities/pork-steaks (140F for 24 hours. "steaks", sounds like collagen doesn't break down)