Large cuts of meats that are traditionally roasted are among the best candidates for sous vide cooking. Not only does a slow, 24 hour cook yield a delectably tender meat with a perfect temperature gradient (or lack thereof) from end to end, but the large size of the cut means that the post-bath sear can be done with little disturbance to the interior of the meat. Pork shoulder is a fairly inexpensive cut, so cooking an entire roast sous vide is a frugal and hassle-free way of preparing an entire week’s worth of protein. The dry rub ingredients and sauce can be substituted with any other flavor profile – in this case, a leftover beef-based phở broth that happened to be in the kitchen that day was used to make a rich gravy that complemented the five-spiced dry rub. Alternatively, the pork shoulder can be enjoyed with just salt and pepper.
SOUS VIDE PORK SHOULDER // PHỞ GRAVY
- 4-5 lb boneless pork shoulder
- Dry rub ingredients: salt, white pepper, paprika, five spice powder, ground mustard, onion powder, garlic powder
- 1 cup phở broth – alternatively, beef or chicken stock that is seasoned generously with five spice powder, onion powder, and ginger paste may be used.
- 3 tbsp flour
- 3 tbsp butter
Prepare and blend the dry rub ingredients, set aside. In a large mixing bowl, combine the dry rub with the pork, using your hands to cover the surface of the meat completely.
Vacuum seal the pork shoulder and immerse in a 135-140F water bath for at least 24 hours.
Before serving, cook a brown roux by whisking 3 tbsp of flour into 3 tbsp of melted butter over medium heat, about 5 minutes. Whisk in 1 cup of phở broth and bring to a boil over high heat. Immediately lower to low-medium heat and reduce to a gravy-like consistency. Season with salt and pepper, to taste.
Heat vegetable oil in a large cast iron skillet. Sear the pork on all sides until browned, using a blowtorch to sear the irregular surfaces that do not make contact with the skillet.