Never did a pork butt roast before. Just looking for a few good recipe ideas.- I'll probably try to cook half one way and save the other half for a different method.
Honestly I bought it because it was so cheap, and I figured I've seen people talk about smoking it, using it as pulled pork etc. so I'm excited to try it out.
by nlightningm
15 Comments
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Kenji has a good recipe on serious eats. SV first smoke second.
Pork butt / shoulder is one of my favorite things to sous vide. It really transforms.
Check out Kenji’s carnitas recipe on Serious Eats. Really no wrong way to do this.
(Separately, I smoked a ton of pork shoulder a few months ago, and froze in 2 lbs portions. I now defrost in the sous vide for day-of eating)
Given the thickness, I’d be inclined to cut it into 2-3inch “sheets” and bag separately, so the water can get to everything as needed. If it’s too thick you risk not getting fully to temp in the center.
Smoked pork butt is definitely most people’s favorite, but with some marinade or good seasoning sous vide can have some tasty results. I can’t advise on temps or times off the top of my head, though.
*Who you callin pork butt?!*
I’m sorry that this is my contribution.
What’s on sale here occasionally is pork picnic roast with some skin, $0.69/pound sometimes. I season it a bit and put in smoke extract and give it 24 hours at 74C (about 165F) for pulled pork. Maybe a bit too hot and long, but it’s usually okay.
Put it on smoker for 12 hours 😁Pork is ‘pullable’ at 205-plus or minus. I could be wrong but I Dont think SV is at all correct treatment for such a cut.
The fat needs to render which is usually 205-ish range…when that fat renders is what we like as pulled pork.
Correct me if am wrong, please.
But, yah, I would not do a pork cut SV….ever, honestly.
Cut into chunks boil in lard and crushed oranges.
I just did one this week as a matter of fact. I cut it into 2lb chunks, and rubbed with salt n pepper. I put it into the bag with chopped fennel, garlic and ginger. 36hr @ 137.5°F, then into the ice bath. Seared over open flame and sliced thin, piled on a toasted pretzel hoagie with sauteed peppers, onions, and mushrooms. Covered in grated gruyere and swiss and melted under the broiler. I made a jus with the bag drippings, chili oil, and lemongrass to dip the sandos. It was easily one of my top 5 sous vide adventures to date.
The classic smoked pulled pork.
I like 140° for 24. Killer steak like texture. It’s like a Sir Charles, butt pork
I want to try the MOMOFUKU pork roast. I love the MOMOFUKU pork belly. Same rub.
boil for 45 minutes per pound
What ever you do, don’t do it half assed!
i always cook in my smoker but sous vide would be interesting