Épaule de porc sous vide

Ingrédients

• 3-5 pound pork shoulder (butt roast)
• 1 tablespoon salt
• 3 garlic cloves (smashed)
• 1/4 cup white wine
• 2 tablespoons coconut cream
• 2 bay leafs
• 2 teaspoons lemon zest
• 2 teaspoons grated ginger
• 1/2 onion (chopped)
• 1 tablespoon brown sugar
• 3 sprigs fresh thyme

Préparation

1. 1

   Rub the pork with salt and let it sit, uncovered, in the fridge overnight.

2. 2

   Heat a sous vide water bath to 158F degrees.

3. 3

   Place the pork in a vacuum seal bag with the remaining ingredients. Seal the bag.

4. 4

   Cook for 24-28 hours.

5. 5

   Remove from bag, reserving bag juice, and pull/shred into chunks.

6. 6

   If you want a browned crust, you can brown the outside of the pork in oil over medium high heat for 1 minute per side.

7. 7

   Serve drizzled with the bag juice (optional) over rice, polenta, potatoes, etc. Also great served on a sandwich or as tacos.