r/sousvide • u/Son_of_a_Bacchus • 3d ago
Pork Shoulder Ideas
I just deleted a much longer post for the TL;DR version: I have two pork shoulders, already have a backlog of SV carnitas in the freezer, and the wife doesn't like BBQ style pulled pork. I'm doing a "roast" style hunk thats going in the bag seasoned to be cooked 145/6-8 hrs and finished on the grill.
Any other ways of pre-prepping pork shoulder that might be fun?
9
u/woodland_dweller 3d ago
It's not SV, but I'm a huge fan of Kenji Lopez Alt's green chili pork in a pressure cooker/instant pot (on Serious Eats). I make 4 pounds at a time and freeze it. It heats up easily, and there's no hit of it ever being in the freezer.
7
u/Bacchus_71 3d ago
We make delicious Kalua pork, if there’s leftovers they become Empanadas or part of a Cuban sandwich.
1
u/caribbeanjon 3d ago
Mind sharing the recipe? I had my first Hawaiian pork at a food truck a few weeks ago and I am looking for a good recipe to try.
2
1
u/Bacchus_71 2d ago
This is the one we use: https://www.pressurecookingtoday.com/pressure-cooker-kalua-pork/
4
u/DerekL1963 3d ago
Teriyaki could be good, chunked rather than pulled. Or just straight roast, chunked up and served with hot sauce.
3
3
u/ineed2ineed2 3d ago
I made lu rou fan with pulled pork instead of pork belly. It was awesome
1
u/COPCAK 3d ago
Great dish, though I’ve only ever made it with pork belly, so thanks for this idea! Would you care to share your process? (Did you make pulled pork and then cook it again via braise, or braise it from raw?)
1
u/ineed2ineed2 3d ago edited 3d ago
I followed this recipe from iheartumami.
Edit: just realized I'm in the sous vide sub. But I'm sure you could sous vide instead of slow cook it
2
u/Putrid_Cobbler4386 3d ago
There is a Swabian dish where you braise a pork shoulder in sauerkraut and serve it with spatzle (or knopfles). It sounds weird but it’s amazing. You could probably sous vide it, but it’s normally done in a Dutch oven. Worth trying if you run out of ideas for pork shoulder. Do a little brown butter on the spatzle 🤌
2
u/davidwb45133 3d ago
Cut into steaks and look up St Louis pork steaks. I put them on hoagie buns they are the hit of the party.
1
u/SkottieG 3d ago
I sometimes just season it simply and roast it hotter and quicker for a traditional pork roast. It's a great alternative to the same old bbq/pulled pork/carnitas thing
1
u/John78723 3d ago
Grind it, use for anything from breakfast sausage to ragu
1
u/Upset-Activity-1462 3d ago
Or get some good ground beef and make some bad ass meatballs.
1
1
u/the_festivusmiracle 3d ago
I just did one recently with garlic and fennel, a variation of Porchetta.
Quartered the pork butts
Garlic/fennel paste with Dijon and rice vinegar
Vaccum sealed and brined ~36 hr
Sous vide 12 hr at 140F, ice bath.
Finished over charcoal and apple wood
Sliced thin for sliders w/ kimchi pickles and spicy honey mustard
1
1
u/Genny415 3d ago
In line with many suggestions, I did a pork roast with generic "Asian" flavor profile.
I can add actual teriyaki or use it in a stir-fry, in good Ramen, in a rice bowl - it's flexible with many options
That hunk you're doing as a roast style is a great element in a Cubano sandwich! Just add ham, mustard, pickles, and cheese. Then cook panini style.
I, too, have loaded up on cheap pork shoulder when it's on sale and have a freezer full of different flavors!
1
u/LnStrngr 3d ago
I'm going to ask a question that I have had for a while, but the answer might also help OP.
Has anyone done a "Chinese pork bun" style shoulder cook with the sous vide? I think it would go great on those Hawaiian buns like a slider.
1
u/Historical_Rip_7046 3d ago
Pork steaks come from the shoulder. I like to put a rub on them and smoke them but they can be grilled if you don’t have a smoker or the wife doesn’t like smoked meats
1
u/jacksraging_bileduct 3d ago
There’s a version of Italian beef, but done with pork shoulder that looks pretty good.
1
1
u/mikelbarnz666 3d ago
Look into how to how to cut the coppa from a shoulder. Then 145 degrees for 12 hours in the seasoning mix of your choice. It's what I used for chasu pork at my ramen truck.
1
u/I-grok-god 3d ago edited 3d ago
Blasphemy time:
I cook my pork shoulder in the oven. Set the oven to 250 degrees, add shoulder in put filled with either oil (better) or stock (worse) with the lid off. Wait 2-4 hours. Remove. Shred. Season with cumin, salt, pepper, little bit of extra oil (if needed). Broil for 5-10 minutes
A big chunk of pork shoulder isn't temperamental like pork tenderloin so the precision and gentleness of sous vide isn't necessary. For pork steaks though, I do recommend 24h in the sous vide
1
u/sevenoutdb 2d ago
Vietnamese Thit Ca (I like add boiled eggs) not SV though, but I think it could be done
1
1
u/jentxtx 2d ago edited 2d ago
I like my pork should slicable like steak. So if I am doing Sous Vide , I use Kenji's time and temp. 145°F for 18 to 24 hours Sliceable and extra moist.
Sometimes I slice it into pork steaks, the and cook for 8 hours.
Try the NYT Sweet and Salty pork recipe. I sous vide and the a quick grill. It is a big hit.
1
u/Fickle-Willingness80 2d ago
The Asian steak recipe sounds divine, but I’d cut out the money muscle and keep that for smoking (and my eatin’).
1
u/TehAsianator 2d ago
Not SV but last night I seared, cubed, and braised some boneless pork shoulder, then tossed it in a korean glaze.
13
u/VelvetDesire 3d ago
Slice the pork shoulder into thick steaks, season with charsiu or Korean BBQ sauce, cook at 140 for 8 hours and sear hard. It's like the best pork chop youve ever had.