Pork shoulder

Hey! Got some pork shoulder and boned it. I'm planning on making steaks, pre searing and popping into the immersion circulator. What would be a good temperature if I wanted to cook them for around a day? Most online resources are for pulled pork, which isn't what I want.

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tshewman

IMHO, would brine first, then chill, sear, and cook at 57C with quick sear to finish. Time would depend on thickness.

Samuel_68313

I'm not sure thickness will make much of a difference with pork shoulder as it will require a lot of cooking anyway. Pork shoulder at 56c for 48 hours is pretty awesome.

Matt_67991

Thanks guys. I posted this probably a bit too close to when I had to make this, but I ended up going with 65C for 16 hours. Seems to be fine so far

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