Sous Vide Pork Shoulder2016-08-08
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I recently got the Anova Sous Vide Cooker, and i have been trying to cook a few things on it so I will start posting some of the recipes and cooking times here. This weekend I tried cooking a couple variety of Pork Shoulder. I bought a large portion from the store and cut it up into more manageable size, basically something that can fit in my cooking container and inside a normal ziploc gallon freezer bag. In this case I cooked 2 portions and stuffed it all in the container, took one of the portion out early for Pork Steaks and left the other portion in for pulled pork. Although from this it seems like leaving it for longer was not needed, I may try something different in the future but for now this works just fine.The pork is cooked medium and nice, tender and juicy. Once the pork is cooked, I remove it from the bag and cut into steak size portions and sear on the cast iron on very high heat.
For medium rare cook meat above 131F. 140F is medium
Pork Steak – 139F for 36 hours
Pulled Pork – 139F for 48 hours
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- 2 Tablespoon Italian herb seasoning
- 2 teaspoon salt
- 2 teaspoon pepper
- Pork Shoulder
Cut Pork Shoulder into portions if needed to fit inside a Gallon Freezer Bag.
In a small bowl, combine all the seasoning. Season the pork shoulder all around evenly. Let it sit and refrigerate overnight.
Fill the water for the sous vide container and preheat water to 139F. Once ready slowly lower in the pork shoulder and seal the bag letting as much air out as possible. I try and not let the ziploc seal go underwater so you may have to clip it to the side.
Once the cooking time is complete, remove the bag from the water and rinse or dip in cold running water to stop the cooking process. Let it cool down completely if you plan to save it for later.
Remove from the bag and cut the pork into steak size portions. This will maximize the sear and easier to handle. The steak portions also makes it so you can save alot of it for later time. Store them in small ziploc bags and refrigerate to be seared later.
Sear the pork steaks on very high heat for about a minute on each side. If you want to do pulled pork, I just shred the pork ahead of time and did a quick sear after.