Sous-Vide Pork Carnitas

I am fortunate enough to have a very thoughtful and generous sister who gave me an ANOVA sous vide machine.  Kenji Lopez-Alt at Serious Eats published this recipe for Sous Vide Carnitas and it is delicious.  I also made the Charred Salsa Verde to go with the tacos.

Sous-Vide Carnitas:

Vacuum-sealed 

Seasoning the pork shoulder

23 hours at 165 degrees

Just out of the freezer

Unpacked and the juice strained

Shredded pork

Ready for the broiler

Nice and brown!

The best tacos!

 Charred Salsa Verde:

Ingredients

Ready for the broiler

Nicely charred

All into the blender

Reduce

Ready for the tacos!