Sous Vide Pork Shoulder

Slow cooked for 24 hours in a temperature controlled water bath, this Sous Vide Pork Shoulder turns out tender, moist and juicy every time!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Rub the pork with salt and let it sit, uncovered, in the fridge overnight.
2. 2Heat a sous vide water bath to 158F degrees.
3. 3Place the pork in a vacuum seal bag with the remaining ingredients. Seal the bag.
4. 4Cook for 24-28 hours.
5. 5Remove from bag, reserving bag juice, and pull/shred into chunks.
6. 6If 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. 7Serve drizzled with the bag juice (optional) over rice, polenta, potatoes, etc. Also great served on a sandwich or as tacos.