Holiday Pork Shoulder Roast

106
106
57°C (134.6° F)
Temperature
Sous vide time
6 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

  • 4 pounds boneless pork shoulder roast (we used capicola)
  • Salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon ground fennel seed
  • ¼ teaspoon ground cloves
  • 1 teaspoon honey
  • 1 tablespoon chopped rosemary, plus additional, for garnish
  • 1 tablespoon extra virgin olive oil
  • Flakey sea salt, such as Maldon or fleur de sel

Comments

金晨冉
Look delicious ,but it's take so long....
over 1 year ago
T
timothyandregina
Tried it as our "inaugural" recipe after having received our Nomiku unit - it turned out amazing! It requires 24 hours but it's worth it (and you're not exactly just sitting there watching it cook). The roast turned out very tender. Each guest commented on how they were full but still ate one additional serving. Will keep this recipe for future use!
over 1 year ago
Lisa Q. Fetterman
Thank you @timothyandregina!!!
over 1 year ago
RP
Ron P
I like the idea of adding sauce, but when I do so, the vacuum sealer doesn't wrk well, because the liquid is sucked into the seal. How do you do it?
about 1 year ago
RP
Ron P
Sorry; my comment was targeted at the baby back ribs recipe, which has sauce.
about 1 year ago
DK
Dave Kliman
@rpaitich to vacuum seal liquids in your type of sealer, freeze the liquid first.
9 months ago
B
Bart
Een geweldig recept. Ik heb het al een paar keer klaar gemaakt en iedereen is onder de indruk
9 months ago

Directions

  1. Preheat your Nomiku water bath to 57ºC (135ºF).
  2. Season the pork with the salt, pepper, lemon zest, fennel, and cloves.
  3. Place the pork in a 1-gallon freezer-safe zip bag and seal using the water displacement method.
  4. Lower the pork into the bath and cook for 24 hours.
  5. Remove the bagged pork from the Nomiku bath and set aside on a countertop to rest for 15 minutes.
  6. Preheat an oven to 475ºF.
  7. Remove the pork from the bag, discarding any liquid. Rub the pork with the honey, then sprinkle it all over with the tablespoon of rosemary. Drizzle with the olive oil to coat.
  8. Place the pork onto a rack set over a seat pan and into the oven. Roast for 10-15 minutes, until deeply golden brown.
  9. Remove the pork from the oven and let it rest five minutes before slicing it ½ inch thick and sprinkling with additional rosemary and flakey salt. Eat and be merry!

Comments

金晨冉
Look delicious ,but it's take so long....
over 1 year ago
T
timothyandregina
Tried it as our "inaugural" recipe after having received our Nomiku unit - it turned out amazing! It requires 24 hours but it's worth it (and you're not exactly just sitting there watching it cook). The roast turned out very tender. Each guest commented on how they were full but still ate one additional serving. Will keep this recipe for future use!
over 1 year ago
Lisa Q. Fetterman
Thank you @timothyandregina!!!
over 1 year ago
RP
Ron P
I like the idea of adding sauce, but when I do so, the vacuum sealer doesn't wrk well, because the liquid is sucked into the seal. How do you do it?
about 1 year ago
RP
Ron P
Sorry; my comment was targeted at the baby back ribs recipe, which has sauce.
about 1 year ago
DK
Dave Kliman
@rpaitich to vacuum seal liquids in your type of sealer, freeze the liquid first.
9 months ago
B
Bart
Een geweldig recept. Ik heb het al een paar keer klaar gemaakt en iedereen is onder de indruk
9 months ago