I've said it before, and I'll say it again: Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the rich, tender texture of a French confit, and riddled with plenty of well-browned, crisp edges. At home, I've been making them for years using my oven-based recipe, and, while it's a fantastic and easy method, I'd venture to say it's even easier using a sous vide cooker. Here's how to do it.

Cooking Temperatures for Sous Vide Carnitas 145°F (63°C) for 24 to 36 hours Very tender and moist; not very shreddable. Better for cubing or searing as slabs. 165°F (74°C) for 12 to 24 hours Moist and easy to shred with your hands or forks 185°F (85°C) for 8 to 16 hours Traditional texture that shreds naturally