So the other day I got a pork shoulder, was cooking at 140 sous vide. Power went out for 7 hours so had to start again the next day with a new shoulder.
The "sauce" was a whole sweet onion chopped, sauteed for about 10 minutes in a blend of toasted sesame oil and canola oil. Then a cup of thawed lemonade juice, 2 tsp black pepper, about 2 tbs local honey, and 2 tbs butter, simmered for maybe 20 minutes.
An ice bath for 30 minutes made for much easier to slice everything, then spent just under 3hrs being re-heated for dinner.
I also sealed up some "scraps" that I'm going to cut up and use with a curry.
