has anyone done Carnitas SV as a first step ?
its not easy to get pork shoulder at a decent price in my area
even though its often called Boston Butt.
there are a few at Wegmans and Id like to experiment :
cut the shoulder in 1 to 1.5 inch slices , then SV those at 130.1 for 48 H
then finish on a hot grill for caramelizing the exterior.
maybe some orange peel in the SV bag
I thought this was mentioned somewhere in the SV threads but can't find it.
any help appreciated.
P.S.: I found this
https://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html
which seems a decent starting point
has anyone done this ?
