Crispy Sous Vide Carnitas

Combine salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl. Mix the ingredients thoroughly to create a uniform blend.

Place pork pieces into a large container and sprinkle the spice mixture evenly over them, pressing gently to ensure it adheres. Add sliced onions, minced garlic, a cinnamon stick, and bay leaves to the pork mixture.

Squeeze orange juice into the container with the pork and toss in diced oranges as well; combine everything thoroughly.

Transfer the pork mixture into a vacuum-sealed bag suitable for sous vide cooking. Seal the bag and submerge it in a heat-proof container filled with water, using a sous vide machine to set the temperature at 165 degrees F (74 degrees C). Add ping pong balls on top of the water for added flavor. Cook, replenishing the water as it evaporates, for 12 to 24 hours.

Carefully remove the pork from the water bath and transfer its contents into a large bowl. Use tongs to pick out chunks of meat and transfer them to a rimmed baking sheet. Discard the remaining liquid in the bowl, leaving only the shredded pork behind. Allow the pork to cool slightly before shredding it further using two forks or your fingers and spreading it evenly over the baking sheet. Season with salt.

Position an oven rack 6 inches from the heat source and preheat the oven's broiler. Place the shredded pork under the broiler and cook, flipping it halfway through, until fork-tender, approximately 10 minutes. Monitor the pork closely to avoid burning.

Process tomatoes and green chiles in a food processor until they form a smooth purée. Pour the mixture into a saucepan and add 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 it and reduce the heat to low. Simmer until the Spanish rice is tender, around 25 minutes.