Pork Steaks

Pork is called “the other white meat”, but this sous vide technique is so dang good I’m gonna graduate it up to “THE white meat”.


  • pork shoulder (or other cheap cut)

  • immerison circulator (we like the Anova)


  • Sous vide the pork at 140° for 24h

  • Submerge bag into an ice bath to completely cool

  • Cut and portion the cold roast into individual steaks

  • Seal and save (fridge for 3 days, freezer for longer)

  • To serve, reheat in bag, sear in sourching hot pan