Sous vide pork shoulder, pausing after sous vide, reheating and finishing.

Adri_n_Kornhauser_945119

Hi everyone!

After cooking a whole pork shoulder sous vide, I would like keep it in the fridge overnight and then reheat it and finish the crust next day. Any ideas on how to do this?

tshewman

Simple, chill in an ice bath once done (1/2 water/1/2 ice). Reheat to initial temp or slightly below (1-2deg C). Count on about 30-45min per inch of thickness. then sear or apply herb crust and roast.