- pork butt roast;
- pat dry with paper towels;
- if the roasts are two big for your sousvide bags cut them in half
- scour the fat cap in 1inch squares;
- Dry Brine with rub for 3 days uncovered in fridge on a wire rack then bag it;
- cook for 24 hours at 170F or freeze and use later;
- add half the juices from the bag to the shredded pork;
- then pour the other half into a fat separator and add just the liquid to the pork to keep it from being too rich
- add additional rub to taste.
the roasts were on sale for just 1.99 a lb so I bought and prepped 30LBs and cooked 9 of it yesterday.
the rub I used is based off this recipe: and I made a quad dose for the 30 lbs and had about a jar left over
- .25 cups salt
- .25cup brown sugar (I used brown sugar swerve to be more keto friendly, also only used like 75%)
- .25 cups smoked paprika (I used half the amount and a mixture of cayenne and chipotle powder in addition)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp turmeric
- 1 tsp Cinnamon
by k-k-KFC
11 Comments
Looks pretty good. I feel like you’re doing too much with the dry brine and fat separator. I like doing pork shoulders because I can season them and freeze in the bag, then go straight from freezer to SV for 24 hours, oven @ 350 for 1.5 hour, and it’s ready to eat. Make rice or lentils with the juices. I freeze the juice flat in a bag and stack in the freezer for later use.
I take it a step further, dry brine 24 hr. then onto the smoker for 2-3 hr. Pull it off the smoker and into the van bag and into the Sous Vide.
I run juices through a strainer, reduce it some then mix in my favorite barbeque sauce to pour over each service.
I also SV at least one small piece seperately, the freeze it. Pull it out ahead of time to defrost a bit and give it an oven sear and its just as good, quick and easy
Man, it looks good, and your process looks really consistent. For me, it’s a but much. I’d rather smoke or braise.
Last week, I remembered my new air fryer/toaster oven has a slow cooker mode. I tossed a 6lb boneless butt on top of a bed of thick cut yellow onion in a foil pan that just fit on low for 6 hours then covered after basting and cranked it to 325f full convection/air fry mode for another 3 hours. It turned out amazing for a braised/roast pulled pork. I also used Maldon Smoked sea salt in my rub because I’m a cheater! For me, pulled pork is super versatile, and being able to have it done in one day or less is what makes it special to me. If spending 4+ days works for you, great!
i like 60c for 48hr
https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe
Yep, pork loves to be sous vide!
I did something very similar. Seasoned the butts with Hog Boss rub and froze. Put in the Soup for 24 hrs at 165, then seared in cast iron 3 or 4 minutes a side then in my slow cooker for 3 hours on high with Sweet Baby Ray. I know it’s cheap but I like it!
I’ve used this same recipe. AMAZING!!
Sorry, but it looks like mush to me.
Love to SV pork shoulder. I do the inverse of what most people follow – dry rub & SV first (165 18-22hrs), let it cool overnight and then smoke for 2-3 hours
170 F seems a bit high, curious why that temp?
>the roasts were on sale for just 1.99 a lb so I bought and prepped 30LBs and cooked 9 of it yesterday.
Are you me? I do the same thing when it goes on sale. I miss the $0.49/lb sales, but those are probably never coming back. Just went on sale here today for $1.49/lb, in a few days I’m stocking up and gonna prep about a dozen pounds as BBQ pork, another dozen as carnitas.