I’m planning to cook this pork shoulder for about 24 hours at 165 Fahrenheit. Then I’ll finish it in the oven to develop a bark, and then I’m basically going to shred it and make pulled pork. My question is, this one has a bone in it, previously I’ve only ever done boneless pork shoulders sous vide. Do I need to do anything differently? Perhaps a longer finish in the oven than I would usually do?
by motherfuckingpeter
11 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Just leave some extra room in the bag (if you seal it) because bones will emit some gas during a long cook. A larger bag will balloon less.
The bone will practically fall out when you go to shred
Also, I like to cut pockets under the fat cap and apply rub. Then discard large pieces of excess fat before browning/shredding.
I just recently found myself that the butt is commonly found with a bone in it. I’m not here to be very helpful as I’ve never done a pork shoulder before. But if you want to take the bone out, it’s pretty simple looking. YouTube it. It is a single bone that you can follow along with a boning knife.
the bone is extra flavour i would not remove it. i’ve never done sous vide pulled pork so no advice on that front
The bone is flavor. Once done itll be very easy to remove.
Make sure you hang on to all the juice in the bag when done! This is fat, gelatjn and moisture from the meat and enhances the flavor. It can be added to the shredded pork, itll absorb it again easily.
Needs to be higher than 165. BBQ guys pull it at 203.
Season the bejeebus out of it. When it’s done, put all the “bag juice” into a pan and add ACV and brown sugar to make sauce.
As much as I love sous vide, it’s not my first choice for pulled pork. I would season that cut and put it in a 300F oven for about 5-6 hours, covering with an aluminum foil tent. The meat will easily separate from the bone. Coarse chop and shred to finish. Use your stand mixer with the paddle attachment to shred big batches quickly.
At 24 hrs, you don’t have to change your recipe.
You have the right time and temp as other people have said, it will balloon a bit in the bag, so you might need to add a bit of weight to keep it submerged. Sometimes pork with bone and a lot of fat has a tendency to float.
One other piece of advice I’d give after making this dozens of time, add back in about 1/3 of the bag juice to the final shred. It will effect the crispiness of the bark a bit, but the added juiciness is worth it in my opinion, but that is all preference.
Other than that, get ready for some delicious pulled pork.
I love sous vide but I guarantee if you cut this into 1.5 inch cubes against the grain, sear , season , pressure cook for 45 minutes with chicken stock and a natural pressure release – you will get the same exact result.