Related Cooking Notes
Sous Vide Pork Shoulder
Ingredients
2 lbs boneless pork shoulder
11.4 g (1 tbs) light brown sugar
2.9 g (1 tsp) anise seed
3.5 g (1 tsp) garlic powder
10.0 g (2 tsp) kosher salt
1 tsp meyer lemon peel zest
2 slices of bacon
Directions
Bag all ingredients and cook at 175F for 12 hours.
Remove and discard bacon. Strain and reserve bag liquid.
Brown roast in cast iron.
Shred roast and mix with bag liquid (optional).
Notes
XXX
References
History
2017.01.01 Sun
Boneless Port Shoulder from Bianchini's: 2.645 lb @ $2.99 / lb = $7.91
Scaling ratio: 2.645 / 2 = 1.3225
Preparation:
15.1 g light brown sugar
13.2 g kosher salt
3.8 g anise seed,
4.6 g garlic powder
1 meyer lemon peel zest
Cooking: Seared meat in a dutch oven with a little canola oil before applying the rub. Cooked at 171 F for 11:56 (Started 2017.01.01 at 10:35, finished on 2017.01.01 at 22:31). finished 2017.01.01 at XXX)
Weights: Initial meat weight: 42.3 oz; Cooked meat weight: 29.95 oz; Shredded meat weight (with fat removed): 25.6 oz
Notes: Trying to reduce the saltiness, so i left out the bacon and liquid smoke. Strained the bag liquid through a fine sieve. Rinsed the meat and seared the outside in a dutch oven again after cooking. Shredded the meat by hand and threw out most the fat. Added back in the strained bag juices and packed into two 10 oz servings and one 5.6 oz serving. Ronda thought the meat was too soft and could have been cooked less.
2015.03.26 Sat
Boneless Port Shoulder from Bianchini's: 2.410 lb @ $2.99 / lb = $7.21
Preparation:
11.4 g (1 tbs) light brown sugar
2.9 g (1 tsp) anise seed
3.5 g (1 tsp) garlic powder
10.0 g (2 tsp) kosher salt
2.5 g (1) meyer lemon peel zest
1 tbs liquid hickory smoke
Cooking: From fridge. 171 F for 18:58 (Started on 2016.03.27 at 00:52, finished on 2016.03.27 at 19:50)
Cooked too long, the meat was falling apart. Removed most the fat and threw the meat into the dutch oven with some hot oil to crisp it up. Then I shredded it to use later.
Strained the liquid, removed the fat, and added some back into the shredded meat.
2015.03.04 Wed
Boneless Port Shoulder from Bianchini's: 5.470 lb @ $2.99 / lb = $16.36
Split roast into two bags.
Preparation (per piece):
1 tbs light brown sugar
1 tsp anise seed
1 tsp garlic powder
2 tsp kosher salt
1 tsp meyer lemon peel
2 tsp liquid hickory smoke
Cooking: From fridge. 171 F for 13:05 (10:45 - 11:50)
Notes: Split into two pieces, 45.95oz and 41.00oz. Prepared and bagged the pieces separately. Had to remove bone chips from both pieces. Cooked weight for the 45.95oz piece was 33.80oz (12.15oz liquid, 26%). Braised the 45.95oz piece with the searzall, then shredded it (while removing most the fat), and then mixed it with the bag liquid (after straining it and removing the fat). Refrigerated the 41.00oz piece.
2015.01.27 Tue
Boneless Port Shoulder from Bianchini's, 2.465 lb @ $2.99 / lb = $7.37
Preparation:
1tbs light brown sugar
1 tsp anise seed, 1 tsp garlic powder
2 tsp kosher salt
1 tsp meyer lemon peel
1/2 tbs liquid hickory smoke.
Cooking: From fridge. In Vacuum sealed bag. 171 F for 12:00 (23:00
12:00), 131 F for 7:20 (12:00 - 19:20).
Notes: 1.59 lb cooked weight after pouring off all liquid. Browned a bit under the broiler. Ate 11 oz for dinner and saved the rest. Meat was flavorful and tender, but a little dry in places where there wasn't any fat. Took bag juices, separated out the oil, and strained them. The remaining juices tasted great when a bit was poured on the meat. I chopped up the remaining 14 oz of meat, reduced the juices and mixed the juices into the meat. Unfortunately the reduced juices were very salty. It probably would have been better to take the whole shoulder, shred it, and mix it with the unreduced juices.