Sous Vide: Bone In Pork Shoulder

We received two bone-in pork shoulders from Wild Fork Foods and honestly, we had no idea what to do with them! Our results from some local Facebook groups indicated that the best option was to cook them around 150 degrees for 24 hours and turn them in to pulled pork. I really wanted to try serving them as a pork steak, so I decided on 140 degrees for 10 hours.

The first bone-in pork shoulder was seasoned with:

  • Himalayan Sea Salt
  • Fresh Cracked Black Pepper
  • Dried Garlic Spice
  • Dried Rosemary

I wanted to try something different on the second one, so I went with a dry rub.

  • Himalayan Sea Salt
  • Jack Daniels Pork Rub

I set my Anova to 140 degrees and let these cook for 10 hours. After the 10 hour cook, I pulled them from the water and this is what they looked like.

I patted them dry, to be sure there weren’t going to be any wet spots on them. I’ve tested a number of different searing methods and my favorite, by far, is the weed killer torch. Some think that this method is overkill or ridiculous, but for my usage, it is perfect!

The searing turned out great and we were ready to serve them. The first bone-in pork shoulder was really tasty. I probably could have gone longer with the cook to make it even more tender but I was very impressed with how it turned out. That was the good news.

The second bone-in pork shoulder, with the Jack Daniels Pork Rub, didn’t have a very good taste. I’m not sure how to describe it, but it almost came out tasting like a ham. I didn’t care for it but the others didn’t mind it. I don’t think I’ll use that rub again.


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