Sous Vide Pork Shoulder

Rub pork shoulder with olive oil chili powder garlic salt cumin and red chili flakes. First i made a rub of some fresh sage leaves salt and a tiny bit of garlic powder pounded to a pulp in a mortar and pestle. How to sous vide pork shoulder.

sous vide pork shoulder

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After about 16 hours the pork should be cooked through and have a steakyrather than pull aparttexture.

Sous vide pork shoulder.

This pulled pork recipe makes any main dish hearty flavorful and satisfying.
But when cooked right it becomes so juicy flavorful and tender you hardly need to use any strength to pull it.
Once you take a bite you cant stop grabbing pieces off the plate.
What we love about sous vide is the experimenting you can do at home.

Pork shoulder sometimes called boston butt is a tougher cut of meat.
Ive tested this recipe on pork shoulderbutt roasts that are about 7 pounds in weight.
The pork shoulder should be cooked sous vide between 18 to 24 hours for pulled pork.
This sous vide and smoked pork shoulder is meat crack.

Fill a syringe with brineyoull be injecting about a liter of brine into the meat but you want to distribute it evenly.
I cooked it for 36 hours at 65c149f.
At 176 0f 80 0c your pork wont need 24 hours to cookthe long cook is really for the texture.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

Set the pork shoulder on a sheet pan.
Go easy on the garlic because of the long cooking time then i rubbed the meat with this mixture and sealed it into a pouch.
Pork shoulder is one of the tougher cuts of the pig.
Place in a large zipper lock or vacuum seal bag.

For a cut this size inject it in about 15 evenly distributed spots at varying depths then let the meat soak in the brine tub for 24 hours.
Then i dried the meat.
Sous vide pork shoulder cooked to fork tender without babysitting.
The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor rub reserved spice mixture into the surface of the pork.

If you go smaller decrease the sous vide time to.
For chop like pork shoulder it needs to be cooked for several days since pork shoulder is such a tough cut of meat.
Place pork on a wire rack set in a rimmed baking sheet and place in oven.
The result will be just about the same within this window.

It needs long cooking times to break it down but it is usually worth the wait.
The result will be just about the same within this window.
You can apply this to roasts between 5 and 8 pounds.
Remove pork from sous vide bag and carefully blot dry with paper towels.