Épaule de porc sous vide

Ingrédients

• 3-5 pound pork butt (shoulder butt roast)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 bay leafs
• 1 teaspoon smoked paprika
• 1/4 cup palm vinegar
• 2 tablespoons soy sauce
• 2 tablespoon brown sugar
• 2 tablespoon avocado oil (for searing)

Préparation

1. 1

   Season the pork butt with the salt and pepper and let it sit in the fridge, uncovered, overnight.

2. 2

   Heat a sous vide water bath to 145°F (62.5°C) degrees. *There are additional temperature cooking options above in the post for any preference you may have.

3. 3

   Combine the pork with the remaining ingredients (except avocado oil) in a vacuum seal bag or a Ziploc bag if using the water displacement method.

4. 4

   Cook for 48 hours.

5. 5

   Remove from the water bath and reserve the liquid in a saucepan.

6. 6

   Heat the saucepan and simmer for 3-4 minutes.

7. 7

   Thoroughly pat the pork butt dry with paper towels.

8. 8

   Heat a cast iron skillet over high heat until smoking, then add the avocado oil.

9. 9

   Add the pork butt and brown on all sides, about 60 seconds per side.

10. 10

    Remove, slice and serve drizzled with the simmered bag sauce.