Sous Vide Pork Shoulder

[56MPG]

No pics for a variety of reasons this time, so you'll have to visualize...

I wanted to try a pork shoulder a different way last Saturday, and sous vide was it. Started with a 9 lb picnic cut, removed the skin, and rubbed it with some stuff, I think it was Dirt. Fired up the 18.5 WSM, and smoked it for about 3.5 hours with beans in the basement. Vacuum sealed, then into a 165 degree bath for about 13 hours. Rested for two after that. I'd be hard pressed to tell the difference between this one and one done entirely on the smoker. Bone pulled out like greased butter. Meat was moist and shredded easily. Tasted great. Nice not to have to tend the fire overnight for sure. I will do this again, and I'll take pics.

Marty

[HoosierKettle]

So 165 was all it took? 


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Keep in mind I have no sous vide experience.


Sent from my iPhone using Weber Kettle Club mobile app

[56MPG]

Apparently yes. I think it has something to do with it being sealed, and in a consistent bath at that temp. It had plenty of time to break down. With every atom of meat at the exact same temp for that long, magic things happen.