Sous Vide Pork Butt

This sous vide pork butt is perfectly cooked meat that's packed with tangy, spicy, umami flavor and melt-in-your-mouth deliciousness.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Season the pork butt with the salt and pepper and let it sit in the fridge, uncovered, overnight.
2. 2Heat 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. 3Combine 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. 4Cook for 48 hours.
5. 5Remove from the water bath and reserve the liquid in a saucepan.
6. 6Heat the saucepan and simmer for 3-4 minutes.
7. 7Thoroughly pat the pork butt dry with paper towels.
8. 8Heat a cast iron skillet over high heat until smoking, then add the avocado oil.
9. 9Add the pork butt and brown on all sides, about 60 seconds per side.
10. 10Remove, slice and serve drizzled with the simmered bag sauce.