Sous-Vide then Smoked Pork Shoulder Steak

John_Paul_Khoury_17236

I'm not sure I'd do this any other way in the future.

1) Sous-vide pork large (app 2/lb) shoulder "steak" at 140'F for 12 hrs. (Chill)

2) From cold, season/sear on both sides to brown.

3) Put out in smoker for 2 hrs at low temp just to warm through and get smoke.

4) Consume - PHENOMENAL!

https://photos.app.goo.gl/LfXsYvuQhVi69SXR9

staroscik

I do something similar, but take it farther to shredded pork shoulder BBQ. I do a 24 SV hour pork shoulder (in chunks) with BBQ rub... then de-bag it, shred it roughly, and put it over smoke at ~200F for a few hours. During that time I add more rub and stir it around so the smaller pieces get a little crispy. It lacks traditional BBQ bark, but it sure tastes like the real thing otherwise.