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Pork Shoulder Advice

cbiel12

Hey everyone,

I am planning to cut Pork shoulder into Thick steaks and dry cure overnight. My goal is to be able to sous vide then chill, press, and portion into nice playing card sized pieces. From there sear the cold portions and retherm in 350f oven,

I do this quite a bit with pork belly(82.2C for 12 hours). What time and temp would you guys recommend to achieve similar texture as the belly.

The reason I want to try the shoulder in place of the belly is the loss in weight during cook which makes me buy 2x the meat. This will save me alot of money at clarity dinner parties.

Finished dish will be. Pork Shoulder. Polenta. Mustard Jus. Apple-Fennel Salad. Freshly grated horseradish.

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Comments

tshewman

Though I usually wet brine, cure, I typically do the shoulder 55-57C for 24-48hrs. Chill and press, portion and reserve. Retherm at the same temp or one deg below cooking temp sear to finish

cbiel12

Thanks!

Will this Achieve a braised like texture? or would i have to up the temp to 65C or so?

tshewman

the 57 will give you more of a steak (very tender!) texture. For a braised (pulled-like) texture 65C is good and would consider increasing the time slightly (36 hrs). Let rest at room temp for a few min bf opening.