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