sous-vide shoulder roast

2021-04-27

This shoulder pork roast was a bit of a disappointment, with lots of fat and a huge bone, but with limited meat. Still nice to eat though.

This is moist cooking in a bag that holds the meat juices. Sous-vide, just like crockpot, is a good method to prepare meat for pulling. The long cooking times dissolve the collagen between the muscle fibers, frees them up so they are easy to separate.

I do not recommend this method for a red pork roast meal. I prefer low-temp oven-roasting for that.

INGREDIENTS

This is what you need for 6+ servings:

1 small shoulder pork roast
1 cup Bob's Red Mill 'vegi soup mix'
S&P
flour / oil dough

Pic1: pork, vegi soup mix

Directions

2021-04-27

Pic2: sous-vide
Pic3: deboned
Pic4: Missy likes the bones

Overnight the pork roast @ 132 ºF.
Debone and remove the fat to see how much (how little?) meat you have.
Feed the bones to the dog, or reserve to roast and make pork broth.
Reserve the skin / fat to render, make chicharones.

Pic5: the meat
Pic6+7: seared

Optional: pull meat and stir-fry for tacos.
Sear the meat in a separate pan until dark brown on the edges.
Reserve the broth for gravy.

Pic8: roux
Pic9: velouté sauce
Pic10: served

Velouté sauce:
- Fry flour in butter or olive oil. Allow to brown a bit.
- Stir in the pork broth and additional water, to desired thickness.
- Season to taste.
- Simmer 10-15 minutes while stirring regularly.
Reverse velouté:
- AAdd 100% water volume to the broth.
- Bring to a roiling boil.
- Stir in oil dough to desired thickness.
- Season to taste.
- Simmer 10-15 minutes while stirring regularly.
Adjust seasoning. Set aside.
Prepare vegetables of choice.
Bob's Red Mill 'vegi soup mix' requires 60-90 minutes of slow simmering.
Serve with or over meat, potatoes, etc.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org