Sous Vide Crispy Carnitas

In a small bowl, thoroughly combine 2 tablespoons kosher salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper to create the spice rub. (5 minutes)

Place the pork shoulder pieces in a large bowl. Generously rub the spice mixture all over the pork, ensuring it adheres well. Add the chopped onion, garlic cloves, cinnamon stick, and bay leaves. (10 minutes)

Squeeze the juice from the quartered orange into the bowl with the pork. Toss in the juiced orange pieces as well. Mix everything together thoroughly. (5 minutes)

Transfer the pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag completely and immerse it in a heat-proof container filled with water, using a sous vide cooker to maintain a consistent temperature. Set the sous vide cooker to 165 degrees F (74 degrees C). Add ping pong balls on top of water to prevent evaporation. Cook for 12 to 24 hours, occasionally replenishing water as needed. (12-24 hours)

Carefully remove the pork from the water bath and transfer the contents to a large bowl. Using tongs, pick out the meat chunks and place them on a rimmed baking sheet. Discard the remaining contents from the bowl. Allow the pork to cool slightly before shredding it using two forks or your fingers. Spread the shredded pork evenly over the baking sheet and season with additional salt to taste. (20 minutes)

Position an oven rack approximately 6 inches from the heat source and preheat the oven's broiler. Place the baking sheet with the shredded pork under the broiler and cook, flipping halfway through, until the pork is fork-tender and crisped to your liking, about 10 minutes. Watch closely to prevent burning. (10 minutes)

Combine the fire-roasted diced tomatoes and green chiles in a food processor and blend until smooth. Pour the purée into a saucepan and add the chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer until the Spanish rice is tender, about 25 minutes. (30 minutes)