- 2 tablespoons kosher salt
- 2 tablespoons dark brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
- 1 onion, roughly chopped
- 8 cloves fresh garlic
- 1 cinnamon stick
- 4 bay leaves
- 1 orange, quartered
- kosher salt to taste
- Spanish Rice:
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (4 ounce) can diced green chiles
- 1 1/2 cups chicken stock
- 1 1/2 cups uncooked white rice
- 1 tablespoon butter
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
- Place pork pieces into a large bowl. Rub spice mixture evenly over the pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
- Squeeze orange juice into the bowl with the pork and toss in the juiced orange pieces as well; toss to combine.
- Place pork mixture into a sous vide-safe vacuum sealer bag. Seal bag and immerse in a heat-proof container of water with a sous vide cooker. Set temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
- Remove pork carefully from the water bath and transfer contents into a large bowl. Pick out the chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
- Place tomatoes and green chiles in a food processor and blend until pureed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.
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