Sous Vide and Smoked Pork Shoulder

In my opinion, pork shoulder (aka pork butt) is one of the most versatile pieces of meat available these days.
Wonderful Mahogany Color!Above are some two(ish) pound chunks I’ve cut from the whole. Trimmed a bit, I’ve bound them with twine as a part of an unnatural act so they stay roundish during the sous vide processing — 135°F for a mere 10 hours. Once chilled, these went into the fridge to await additional attention.Rain be damned, I stoked the old Weber Kettle (a genuine 1985 edition) using the snake method of charcoaling that maintains about 275°F without additional fuss other than adjusting air flow. After about four hours, internal temp of the pork registered about 175°F.
Smoked for 4 hoursI didn’t wait to taste that lovely crust and jumped right in.
It's a wrap!Sour cream, white cheddar cheese, avocado, radish, home made red sauerkraut (still crunchy), a touch of roasted tomato salsa, and of course the pork on a heated flour tortilla made for a beautiful wrap.
Smoked Corn with PotatoesWhile the pork smoked away, I gave it some company in the form of frozen corn. The corn smoked for roughly 15 minutes which was time enough to thaw it and give it a hint of smoke flavor. I added it to some pan-fried potatoes and onions.
Happy Dance!Oh yeah, we be dancin’.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Sous Vide and Smoked Pork Shoulder

    • Hi Steve! Thanks for visiting!

      The only thing in the bag was Red Boat Fish Sauce applied at a rate of not quite 1% by weight. And, before anyone asks, no, it doesn’t taste “fishy” in the least.


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