how to vous vide pork leg

Hello.

Ive very new to sous vide and im looking for some help on cooking pork leg.its 2kg looks very lean with just a layer of fat and skin around the outside,its also boneless.

What temp and time would you recommend?

What type of cut would pork leg be classed as?

Thanks

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tshewman

Upper leg/shoulder/butt??

Lower leg/trotter??

If butt/shoulder:

Would recommend a 2% brine for a couple days.

Temp - I like 57C but probably wouldn't go over 60C for 24 hours.

matthewmicahhall

What sort of result would you like to achieve? As the temperature decreases, you will need increasing amounts of time to produce a tender result. You can achieve a very good, moist pork shoulder at ~60 C in the 18 to 24 hour time range, but it will likely not shred and fall apart like pulled pork. If you want a pulled pork texture, I would recommend around 75 C for 18 to 24 hours.

frazer_walker

Thanks for the help.

Im after a nice pork roast.

i dont know what part of the leg it is.the wrapping just says leg.

i have never brined before.so i will give it ago.

Will try 60 c for 20hours and finnish off frying it, to try and get cracking. I will report back

frazer_walker

The pork roast was yummy.i cut the leg in half.brined one and i could definitely taste the difference.

I cooked it at 60c for 22hours the plan was for only 20 hours.but it still came out nice and tender.

I now have a 2kg shoulder that i want to turn into pulled pork.i will try 75c for around 24 hours.

Would the cookingtime be the same if the shoulder was 6kg?

Thanks again

matthewmicahhall

I would lean towards towards a shorter time -- perhaps 18 hours. If you have the availability and patience, you could also try the pork over time and see what you like (for example, 12 hours, 18 hours, 24 hours). If you are using a vacuum sealer, just make the bag larger than necessary. You can then trim the bag back and re-seal if you feel that more time is needed.