Best, Easiest Pork

I thought we could all use some comfort right now, and this is just about the simplest and most satisfying comfort food you can make with no effort at all. If you've got a Costco card and a sous vide cooker, I strongly recommend you do this!

Be good to one another. Life's rough right now.

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[sixstringedthing]

So... 1. Get ya dirty dick beaters around a chunk of magical animal.
2. Set the throttles to 135 dungarees freedom.
3. Place Babe in cooler and dick in vice.
4. Let it chooch until it's chaached.

Easy indeed, but I bet I could still find some creative way to fuck it up. My biggest problem is that I've never seen those pre-packed pre-smoked shoulders here in Aus, but surely they exist here. Thanks for the vid man, another good reason to buy a sous-vide unit.

[JennyEverywhere]

I do similar with a 9 lb picnic butt. I rub it down with pork BBQ seasoning, plunk it in a 2 gallon Ziploc freezer bag, and sink it in my big sous vide tank at 145 for 2 days. Pulled pork with dipping broth. Pull it with forks, then portion out in half pound packages in Ziploc sandwich bags and freeze.

One bag in a pot of homemade soba noodle soup with a couple of hard boiled eggs ... Utterly scrumptious.

[VoidingWarrantiesAgain]

"Let it chooch." The widespread influence of good old AVE. But you forgot when you cut it open to yell TIME!!!

[timseguine]

That's the most amazing thing about sous vide to me. It is basically step one: turn it on. There is no step two. You can make it more complicated than that but not even remotely necessary.

[that_morrigan]

that musical sting at the end undid me!

*lock eyes from across the room*

[laptop]

Sous vide brisket also works excellently, I hadn't done pork, I shall have to try.

[carolinafrog]

Ya know, put just about any meat in a crockpot, low heat for 8-12hrs... With any marinade you can think of, and it's heaven for

[GenericAnimeBoy]

Hadn't even thought of buying meat that comes already vacuum packed for sous vide. Nice!

[didyasaysomethinme]

Until this vid, sous vide cooker was just a word. This is the first time I've ever been able to pair it with a visual.

[MichaelBerthelsen]

Not worried about chemicals leeching into the meat from the plastic from being heated that long?😅 SV bags are usually made to prevent that, but the supermarket plastic isn't always, since it's not necessary by regulation.

[TheUserid]

Something simple and different from the normal would be a pulled bbq pizza. BBQ sauce you like as a replacement for the pizza sauce, Pulled pork/beef/chicken, Cheese and onions if you like them. Cooking time depends on crust type and oven style so follow what the crust you pick says as a base cook time/temp.

[deeal]

Some big 'HowToBasic' energy radiating off this video. GOoD wOrK!

[ramdynebix]

Which sous-vide heater is that? Looking for one that is not as expensive as the Anovo (?) ones that are relatively cheap in US but very expensive in EU :-(

[cryalowicki]

Went to Costco up in Lynnwood to buy this Pork and apparently it's been discontinued! Have you found a replacement?

[musicnerd]

What sous vide thing is that? Or got any recommendations?

[JennyEverywhere]

I do similar, except I use pork picnic butt, and give it a goodly rub with a mixture of Kosher salt, fresh ground Sri Lankan black pepper, garlic powder, onion powder, and a liberal dose of sour plum _Li Hing Mui_ powder. Then I seal it up in a vacuum bag if I have one big enough, or in a 2-gallon Ziploc freezer bag (yes, they make 2 gallon bags, you just have to look for 'em a bit harder). Since I have both the newer Instant Pot Aurora water oven AND an older 4 gallon Cambro and my trusty Anova circulator. If it's a small chunk of beast I use the Aurora, but the Cambro and Anova are for the BIG piece of beast. I've got a modified lid for it, but I also add cling film to keep all the water from evaporating and escaping, because I cook that at 145F for 36-48 hours.

The cooking juices are liquid gold. Do not discard. I clip the corner of the bag to drain into a large stock pot. Then I break the meat apart into the same pot, removing the bone. It doesn't take significant effort, as it's already falling off the bones. Then give it a taste and extra seasoning if it needs it. I like my pulled pork wet, like good Chicago Italian Beef, so I divide the meat and that glorious broth into a bunch of small freezer bags. I usually get between 12 and 15 quart sized bags, with about half a pound of meat and a good cup of juice in each. Roll 'em over to drive the air out and seal. A couple go in the fridge if it isn't time to eat yet, or one in the fridge and one on the table if it's dinnertime. The rest go in the freezer for later food hole filling.

That _Li Hing Mui_ makes a big difference. I love the stuff on Spam Musubi (I make my own), so I figured it'd work with pulled pork as well, and it DOES.

[snnyburnett]

1:20 A great release of something other than flavor

[carasandiego]

I've been wondering if you could get away with using the packaging for stuff like this, thanks for the info Dev!

[MrVNCNVG]

Maybe this comment is from my ignorance, but isn't the minimum safe temperature for pork 145 degrees? Back in the day, it was 160 degrees but I'm to understand that was re-evaluated due to cleaner, safer practices on pig farms.

[Minionz]

If it tastes as amazing as it looks, sign me up.