Sous Vide Pork Shoulder

Sous vide - Cook the day before 1. Fill a large tub with water and attach your sous vide machine, set to 70°C / 158°F and allow to heat. 2. Take your pork shoulder and season the flesh side. Place into a vacuum bag and seal in a vacuum sealer. 3. Place your vacuum packed shoulder into your water bath and set a timer for 12 hours. 4. After 12 hours of cooking, place the pork (still in the bag) on a tray and add some weight to press the pork. Place in the fridge overnight with the weight in place. Portion the pork - On the day you plan to serve: 1. Remove the shoulder from the vacuum bag, and keep all the gel that has set around the pork. 2. Cut your shoulder into desired portions using the skin as the top of the portion (approx 200g each) and set aside. Crisp the skin and heat the pork: 1. Preheat your oven to 180℃ / 356℉. And heat a (ovenproof) nonstick frying pan/ skillet till hot and add a little oil. 2. Pat dry the portioned pork pieces with a paper towel and season with a pinch of salt. Carefully, place the pork skin side down into the hot pan and allow the skin to crisp (approx 2-3 minutes). Keep the pork portions skin side down and place the pan into the preheated oven for 12 minutes, this will further crisp the skin and heat the pork through.