My local grocery store is having a pretty crazy pork sale right now (got some pork chops for buy 1lb get 1lb free the other day) and when I saw the price on this it seemed to good to pass up so I bought it without a plan.
I’ve never cooked a pork roast before but my first instinct would be a crockpot. Unfortunately though, my crockpot stopped working recently. Thinking about doing it in the sous vide but don’t know how viable that would be or even what strategy I’d take on something like this.
Would it work well? And if so what temp/ time? Also if anyone has any recipes they like to share that would be great!
Also worth noting – my container I do my sous vide in is 12 liters. Is that even big enough to cook something like this?
by amansdick
12 Comments
Yes, but will take longer than a roast. 140F for ~24hour?
How thick is it? If I’m going for pulled pork I usually do 160F for 36-48h. You could also do 140-145 for “steak” style for 24h if you want a more pork chop like cut (depends on the thickness of the meat).
Works great. I’ve done larger pieces of pork picnic shoulder (what I think this is) many times. 145 for 24 hours ish. Can probably do half that for this size but I’d just let it roll.
https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe
Yep! Love these for SV. Can make AWESOME [carnitas](https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe) or [BBQ pulled pork](https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe).
If you do those carnitas though, be forwarned I think the recipe calls for WAY too much cinnamon and when I did it with full cinnamon , that was all I tasted. I cut way back on the cinnamon and I love it.
chunk it up, toss in a quartered onion, some salt and msg, and bag er up. 165°, 24 hours. remove from bag, fork shred, and broil on a sheet pan until it’s got a little crisp. I would recommend fresh homemade tortillas and pico. maybe a little queso fresco if you must.
You can make 100 different dishes with that pork. My favorite is carnitas, bag it with some lard. It’s very authentic.
https://www.rickbayless.com/recipe/reverse-carnitas-using-slow-cooker-or-sous-vide-method/
OP, if you know you want to sv it, then why have you not checked any recipes out for meat hunk size & times, because therein lies the logical solution.
If you already have a sous vide then presumably you have access to recipes online like the anova website, or looked at douglas baldwins site for checking weight & thickness for timings?
You essentially got a pork steak, with bone. They are delicious!
Here is a good guide
https://blog.suvie.com/how-to-sous-vide-pork-steaks
Lazy thing I do is just add char siu marinade to a bag, add the whole roast in there, seal and marinate overnight. Then sous vide @ 140F for 24 hr, dry it off a bit and throw under broiler for a bit.
You could sous vide, but I don’t see much point with a shoulder roast if you have access to an oven. Slow roast in the oven gives nicer results to my taste. Personally, I rub in salt and pepper and fennel, put a little water in the roasting dish so it doesn’t burn, then blast at 230-250C for 40mins to an hour. I then cook at somewhere between 80C and 120C for 6+ hours. It’s nice if you add onions and garlic to the tray from the start, and roast a couple of apples with it at near end of the process. I also like roasting butternut squash in the tray.
Sous vide works fine for a softer texture, and you may save a bit of electric, but I prefer oven roast on this cut. Pork belly cooked slow sous vide and then crisped is a different matter, though 🙂
I do pork shoulder all the time Sous Vide. I usually buy the “Country Style Ribs” which is just pork shoulder cut into rib shapes
I do 8-10 hours at 133 with some dry rub, and then pat dry and do a quick sear on my cast iron grill pan
That gives me medium rare pork which is awesome and safe because of the long Sous Vide time, but American pork is pretty safe anyway to eat medium rare
I would rather want to know why pork is being sold at an 80% discount lol.