Labor Day Pork Shoulder

Wondering what to serve for your Labor Day cookout? You don't always have to serve burgers- to be honest I love PIG and it’s not just me! The culinary eggheads have found proof of pig production dating as far back as 5000 BC, more solid evidence that people love them some porcine products. Today I’m offering you a different take on pork shoulder. When “googled” you will be inundated with recipes and photos of slow smoked and shredded love; but don’t forget the shoulder as a deliciously sliceable roast as well. With a crown of herb rubbed crispy fat revealing an uber moist tender flesh underneath it is the perfect center piece of any Labor Day party or simple family meal. This pork shoulder is guaranteed to be a hit at your Labor Day cookout this year rain or shine! 

Using the Sous Vide technique makes this recipe insanely simple with only a brief crisping in a hot oven or on the grill to finish it off. As the cooking time is a healthy 24 hours you do have to make sure your SV1 is properly monitored to make sure you don’t run out of water through evaporation. Depending on your setup simply covering your bath with a lid or plastic wrap usually takes care of the issue but it’s always a good idea to keep your eye on it and in situations like this your culinary mileage may vary.

When you're ready to serve this roast is delicious, and moist on its own; however, feel free to offer your favorite sauce or gravy on the side, your welcome!

Ingredients:

• 1 whole pork shoulder, bone-in

• 1/4 cup kosher salt, coarse, or as needed

•1/2 cup rosemary, fresh minced

Recipe:

1. Preheat the SV1 to 140°F/60°C
2. Rub the entire surface of the pork shoulder with salt.
3. Using a suitably sized large VacMaster® bag Vacuum seal the pork shoulder using a VacMaster® suction or chamber machine.
4. Gently place the bagged pork shoulder in the SV1 and cook for 24 hours.
5. Keep your eye on the water level and be prepared to top off with hot water. Depending on your setup it’s a good idea to cover the water tank of the SV1 with a lid or plastic wrap to slow down evaporation.
6. Remove the pork shoulder from the SV1 and carefully remove from the bag.
7. Preheat the oven to 400°F/205°
8. Place the hot cooked pork shoulder fat side up on a suitable sized cutting board. Gently pat dry with paper towel and using the tip of a sharp knife cut parallel lines on the surface of the shoulder fat being careful not to cut into the meat. Repeat in the other direction at a 60-degree angle from the first, resulting in diamond shapes.
9. As the surface of the pork will be warm and the fat will be soft carefully and gently rub the minced rosemary into the scored surface getting into all the nooks and crannies.
10. Place pork shoulder fat side up on the grill or roasting pan or similar and place into the preheated oven and roast for 10–15 minutes, or until the surface caramelizes and is nicely browned and crispy.
11. Serve immediately