Go to the Recipe: Sous Vide Barbecue Pork Shoulder
Recipe is a guideline. You can make glaze anytime since it comes together so fast. Making it first and having it out of the way can be useful for some people.
Why would we make the glaze 24 hours before we apply it? Shouldn’t it be later in recipe?
If the pork shoulder was 2 kg, would the amount of time in the oven change? Is there a rough internal temp when it should come out of the oven?
Yes. I actually made the spiral glazed ham recipe last year for Easter. However this year I was looking to make a more traditional tasting cured ham with the curing salt. I'm just going to let it brine longer and sous vide it the same way. Thanks!
This will absolutely work. Did you see this recipe? https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham For reference. And this one?
https://www.chefsteps.com/activities/homemade-honey-glazed-ham
Whacky question. I am looking to cure and smoke my own holiday ham. Can this method be applied to doing that?? I simply just want to avoid having to use my smoker. I was going to add curing salt to the brine and let my pork shoulder cure for about a week. Then cook it sous vide. Then glaze it and finish it like a ham rather than a bbq shoulder?? Am I nuts or would this work?
Sous vide cooking is all about getting to the core temperature. This means thickness matters and not the weight of the meat.
No.
Looking for the answer for the first question about adjusting time and temperature
do you adjust the cooking temp and time if the cut of pork shoulder is 1.4kg. ?
I've brined this without injection for 5 days and this technique comes out magnificent.
Is there a significant difference if you brine for 5 days instead?
What time and temp do you recommend for obtaining a "pulled" texture for this recipe?
Hey chefs. Im making bacon on large scale and want to use the liquid smoke technique. As its large scale im using nitrate salt. I want to make a wet rub cause having too much brine means too much space, which i dont have. What could be a good ratio for a wet rub (liquid smoke, nitrate salt, regular salt, brown sugar) without suffering the negative acidic process of the nitrate salt and the liquid smoke. Itd be great if you guys could help me. Thanks.
Not at all, that is a great alternative to molasses.
Hey Chefs. I like to make my own date “ molasses“ instead of the using traditional molasses. Will the sugars/vitamins/aminos in this date syrup affect the way the pork shoulder brines?
I used the large ziplock bags you get for storing blankets, pillows etc. It worked great.
I think it's the Carolina gold sauce
Okay, just finished the Sous Vide portion of the recipe and my pork is over cooked. I couldn’t find a Sous Vide bag large enough to fit the whole roast (poor planning) so I had to cut it in half and bag separately. Could this be why it was over cooked? I could tell right away because of all of the liquid in the Sous Vide bag. Flavour was great but what a lot of work to screw it up. M
Okay, where does everyone get these giant sous vide bags? I looked on Amazon and can’t find them. Help anyone!
What is that interesting cheesy looking sauce you pour on the meat in the video?
Yes that's what it is, that's also the ratio they use for the brine in their smokerless brisket recipe.
50$ for a syringe lol. I went to the dollar store.
Anyway, seems like it's the same recipe as your Smokerless Smoked BBQ Brisket. Loved it. I cooked it at 64 for 24h and it came out perfect. Not fall apart but not too steaky.
Do you think temperature or water time should be modified if it's two 3# roasts rather than one 8#?
1 kg water = 1 let of water weighing the water is more accurate
Why do you do the water by weight? I can do the conversions, but a liquid measure would be a lot more convenient.
Made this with lamb shoulder. Came out very well as in the video. The rub requires more heat imo.
I thought it was part of the brine so I added it to the brine. If its to help the flavors mature then they should specify that.
I had the same problem. But from the video it seems thats it. The glaze is separate.
In the instructions why do you ask to make the glaze 24 hrs in advance. I put it in the brine thinking it was part of it. Bummer...
meat was super tender after 24hrs cooking. but 3hrs at 124deg dried out 2/3's of the shoulder, with hardly any bark formed. any ideas?
you dont inject the meat with pink salt already added... is it so the meat is less equaly colored and thus look more like really smoked?
are the brine ingredients just the water, smoked salt, and brown sugar? its unclear in the instructions
You glaze it twice, once after the brine and again before the finishing rub.
Hey
What's the best way to reheat this for the next day?
I was wondering the same. Can anyone at ChefSteps verify this, and preferably update the recipe above? Thanks!
What if I didn't divide and used the full 6 ounces of salt and 5 ounces of sugar in my brine?
BTW, using the method I mentioned above ("inferr[ing] it by using the master ingredient list and subtracting off the sub-lists from the other steps"), I arrive at:
120g liquid smoke
8kg water
240g smoked salt
160g brown sugar
Does this agree with anyone else's numbers? It's like a little puzzle, but I rather be cooking now.
Does anyone have the list of brine ingredients with their weights that they'd be willing to share? Unlike the other steps, the brining step doesn't break that out specifically. (I'm guessing you all have inferred it by using the master ingredient list and subtracting off the sub-lists from the other steps.)
Is this bone in or bone out?
I smoked mine for 2 hours then sous vide for 24 hours at 158......mind blowing. Served with a Korean BBQ sauce and Kimchi slaw......yeah, you're gonna want some of this!
I'd recommend the fridge.
You want the flavors to mature and develop. If you really have a problem with it, make it last.
Why is making the glaze the first step in this recipe, considering that you brine the pork for 24+ hours before actually glazing it?
Soak the meat in the brine for 24 hours, refrigerated or unrefrigerated ?!?
Made two mods to the recipe:
1) After the Sous Vide (36 Hr at 150F), put it in cold water for 2 Hours. Then, in the oven at 255F. Interior temperature only reached 140F.
2) Took the liter of juices from the bag, heated up until the albumin solidified (~3 min in microwave). Then poured it thru a coffee filter (takes a really long time). I used the resulting clear broth to moisten the pulled pork.
It was AWWSUM!!!
Don't soak with more salt. You can still use the molasses and liquid smoke, maybe just a dash of the soy, or just leave it out.
I believe Andrea as trying to use this recipe and technique, but with a piece of meat from another animal: cow, sheep, etc, which is can be kosher. I highly doubt she was insinuating she had some Kosher pork laying around.
If you're going to try this technique with something that has been pre-brined, you may wish to adjust the salt levels to your personal taste desires. I sincerely doubt there were thinking about someone using koshered meats, or really anything other than pork shoulder. If this recipe is on your bucket list, perhaps you might contact a Rabbi who deals with koshering, purchase a properly butchered piece of meat, and then brine it under the Rabbi's direction. If you're working with a pre-brined piece of meat, however, you will want to reduce the salt level.
Umm, may I ask where you find kosher pork?
question: I use only kosher meats, which come brined. still recommend soaking in more salt??
