Just picked up this 1.5lb pork shoulder roast. Any recs for time? I assume it doesn’t need 24+ hours like a 5+ pounder?
Just picked up this 1.5lb pork shoulder roast. Any recs for time? I assume it doesn’t need 24+ hours like a 5+ pounder?
by stoneman9284
4 Comments
XenoRyet
I would still do 24 hours or more. In this case the long time isn’t about how long the thing takes to get to temp, rather that sitting at temp changes the meat in a tasty way.
jracka
Sous Vide isn’t for everything. I have tried multiple shoulders, if you are going to do it indoors use a dutch oven. It will be better than sous vide.
4 Comments
I would still do 24 hours or more. In this case the long time isn’t about how long the thing takes to get to temp, rather that sitting at temp changes the meat in a tasty way.
Sous Vide isn’t for everything. I have tried multiple shoulders, if you are going to do it indoors use a dutch oven. It will be better than sous vide.
I followed [this recipe](https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe) last Friday with great success and fanfare from the extended family.
– Browned/crisped some of the shredded pork under the broiler for a few minutes.
– I only had smoked paprika so I skipped the liquid smoke.
There is no reason to sous vide this thing.