Sous Vide Pork Shoulder | Recipe by sousvidetools.com
Sous Vide Pork Shoulder with Apple and Sage
- COOK TIME: 12 hours
- PREP TIME: 40 minutes
- DIFFICULTY: Easy
- SERVES: 8-12
- 1x 2.5 kg free range pork shoulder
- 50 mls apple cider vinegar
- 4 granny smith apples (chopped into rough 1cm dice)
- 6 leaves of sage chopped finely
- 3 sprigs of thyme finely chopped
- ½ tsp garlic powder
- 100ml homemade chicken stock
- 2 tbsp roasted fennel seeds
- 2 tsp salt
- 1 tsp white pepper
- 1 tsp smoked paprika
- 5 tbsp olive oil
As the paleo diet continues to grow in popularity, we wanted to highlight how simple sous vide cooking methods can simplify this change in lifestyle.
In addition to our What is Paleo and is it For You article, we are also going to review some our favourite paleo recipe books and help you transform one of the recipes using sous vide equipment.
This week, we review Nom Nom Paleo by Michelle Tam and Henry Fong.
Nom Nom Paleo is a great recipe book for those living by the paleo diet, and even those who aren’t, with plenty of diverse and delicious recipes to inspire any home chef!
We particularly like the way the book highlights how limitless the diet is. Even though there is a variety of foods that aren’t ‘paleo friendly’, it’s easy to forget as Tam and Fong still deliver easy recipes packed full of nutrition.
If you’re looking to combine sous vide cooking methods and the paleo diet, this cook book is a great place to start with plenty of recipes that are easy to transform with a sous vide twist.
Nom Nom Paleo’s most notable recipe for us has to be their Slow Cooker Kalua Pig.
Long, slow recipes on tougher cuts of meat work perfectly with the sous vide method and promises a perfectly cooked meal every time. We knew this recipe would deliver deliciously tender, melt in the mouth meat!
A great centre piece for a gathering, this pulled pork will melt in the mouth. Not cooking for as big a party? Half all the ingredients to cook for 4 – 6 people. Remember you don’t have to eat it all at once (although you may not be able to help yourself); once pulled re-vacuum seal the pork and keep refrigerated for up to 3 days.
Our variation on Nom Nom Paleo’s recipe is Sousvide Pork Shoulder with Apple & Sage; a great centre piece dish for a dinner party.
- In a small bowl mix the salt, pepper, paprika, fennel seed, garlic powder, sage, thyme, apples, and vinegar. Leave this to stand and infuse for ten minutes
- Now rub the pork with the marinade and leave to stand for 30 minutes to marinade
- In a large vacuum pouch place the marinated pork shoulder and chicken stock, then vacuum seal. If you are using a home vacuum sealer, either freeze the chicken stock beforehand or use a zip pouch instead
- Place in a pre-heated water bath at 80 degrees for 12 hours
- Then carefully take the pork from the pouch and pull the pork using a fork
- Mix the remaining juices from the bag into the pulled pork to create a lovely moist finish
- Serve immediately
This recipe makes enough for a large gathering, but the ingredients can be halved if you want to reduce the amount of portions.
If you don’t eat it all at once (unlikely, because it is unbelievably moreish) you can always re-vacuum seal the leftovers and keep them refrigerated for up to 3 days.
Looking for more meal inspiration? Why not check out all of our delicious sousvide recipes!