Super Tender Sous Vide Pork Shoulder Recipes
SUPER TENDER SOUS VIDE PORK SHOULDER RECIPE
Sous Vide Pork Shoulder is incredibly simple to prepare and always comes out flavorful and tender! Plus, it's a tried-and-true recipe. Simply set the temperature to your preferred doneness, and there is no risk of overcooking!
Provided by Jamasine J
Categories Pork
Number Of Ingredients 11
Steps:
- Season the pork with salt, pepper, cumin, paprika, smashed garlic, and dried oregano in a small bowl.
- Rub the seasoning all over the pork shoulder.
- Sous Vide Pork Shoulder: Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 165°F (74°C). If you want to cook them to different degrees of doneness, follow the instructions in the post above.
- In a large vacuum seal bag or zip-lock bag, combine the seasoned pork and pineapple juice. If you're using zip-lock bags, use the "water displacement" technique to seal them: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Seal the rest of the bag.
- Lower the bag into the water bath, making sure the meat is completely submerged and the seams are above the water.
- Cover the pot with aluminum foil and cook for 16 to 24 hours on sous vide.
- Remove the bag from the water bath when the timer goes off (do not discard the juices in the bag).
- Transfer the shredded pork to a large baking sheet and shred with two forks. Spoon 1 cup of the bag's juices over the pork and toss to combine.
- Broil for 5-10 minutes on high heat, or until the edges of the pork have browned and become crispy.
- To make the pulled pork sandwich, brush the hamburger buns with butter and toast them under the broiler until lightly browned. Assemble the sandwich by layering shredded pork on one half of the buns and covering with the bun tops. Serve immediately and enjoy!
Nutrition Facts : ServingSize 8 servings, Calories 574kcal, Sodium 739mg, Fat 41g, SaturatedFat 15g, Carbohydrate 5g, Fiber 1g, Protein 45g, Cholesterol 170mg
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