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Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. (per Wikipedia)

I’m afraid that I have to disagree with that statement. Carnitas can be made beautifully via the Sous Vide (I highly recommend the Anova) method with a quick sear to crisp up the ends afterwords.. Using this method the pork butt is guaranteed to come out beautifully moist and flavorful and the color will be perfect, not the dull gray color I’ve seen at the popular restaurants in town serving carnitas. Another little bit about the benefit of sous vide; summertime in Phoenix, Arizona is not the time to be using the oven because it heats up the kitchen. Using the sous vide method of cooking keeps the kitchen cool and you don’t lose any flavor. As a matter of fact because the meat cooks for so long it actually picks up more flavor

If you have a family of four or less you can have a minimum of three different dinners in one week. If your family is fussy when it comes to leftovers let me tell you a little secret; they’ll never know that it’s leftovers because it can be transformed into something new/different night over night. One batch of carnitas can morph into tacos, tostada’s, burritos, enchilada’s, a taco salad, burrito bowls and the list goes on. If you have a larger family and are budget conscious the Pork Butt is a an inexpensive cut of meat and stores often have their own brand of bacon that is less expensive than the name brands. You could feed a family of 6 like kings for less than $25. If you ask me, it doesn’t get much better than that.

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