Chefsteps Mojo Pork recipe

Hey Chefsteps community,

I wanted to pick you all's brain about this recipe I made over the weekend. I followed the marinade for the pork to the letter, except I used dried oregano. Marinated the pork shoulder overnight, and sous vide it for 9 hours at 176 F, and broiled it in the oven for approximately 5 minutes. The pork turned out to be surprisingly dry. Not sure why? Usually when I sous vide meats it amazingly juicy and tender, but this turned out to be dry and kind of bland (even though the house smelled amazing from the marinade). The cut of meat wasn't super marbled with fat, maybe that contributed it to being kind of dry, or maybe it's not that juicy in the first place? Let me know please! I would really appreciate learning how to better make it next time.

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brian_martin2001

Did you cut the shoulder into individual steaks and have them separated out as the recipe suggests?

wattzzz

Yes, it was a pretty small cut, and I cut it in half. They were both approximately 1.5 to 1.75 inches thick, and one weighed 550 grams and one was like 820 grams

brian_martin2001

When cooking sous vide, weight is more or less irreverent. It's all about the thickeness. Did you have the pieces of meat separated in the bath? Did you salt the meat veggie marinating? Honestly I've never made this recipe, but when I do pork, I usually go a lot lower, 150s area.

wattzzz

That's what I was wondering. 176 F seemed pretty high to me. The pieces of meat were side by side in a gallon ziplock with 1% salt per the weight of the meat. Maybe they think that texture lends itself better to cubans. It really wasn't bad, and everyone loved the cubans I made. I, personally, was just a little disappointed in the slight dryness of the pork. Next time I will try the 150s area as you suggest. Do you have a time suuggestion?

brian_martin2001

24 hours minimum, I usually go closer to 48