(Solved) Help! I accidentally bought a whole pork shoulder (5kg)

5kg is not huge. How far are you planning on taking the cook? Pulled or sliced?

It won't hurt to take it out for a few minutes and leave on a bench while you top up fuel if required.

It's often better after being vac sealed and reheated later. Enjoy, looks great.

Yeah Rubit, look on the bright side....you gotta a whole lotta Pork on your fork there, quite a few delicious meals there.

I've never bought one of those vacuum food saver things but I think I might when I move house because of the way BBQ fuel as well as meat is going up, may as well do a really good big cook-up then many smaller ones.

A bit off topic but since there are only the two of us these days, we roast a whole chook and split it in half, putting one cooked half in a vac seal bag and either freezing or just it in the fridge, depending on when we want to eat it and when the day comes to do just that, we cook it in the sous vide.

You can never have too many cooking gadgets.

When I do a cook for a twilight fundraiser for the Aths club I'll cook 12-14kg of pulled pork and put most into vac bags of 2 kg and some of 1kg. I can do this a few days ahead and it really does help the flavour. These are reheated sous vide bag by bag at the meet. Helps I have 2 Anovas.

I'm calling this as being on topic as pulled pork and vac seal.

Neck or shoulder are the right cuts for pulled pork.

Once it's been in the sous vide for over an hour, it should be fine but it depends on how it's packed as well. I tend to have it fairly flat packed in the bag so more surface area is exposed to the heat from the water.

Sous vide is just for re-heating, I smoke pork shoulder. We can normally get those boneless ones for $6-$7 per kg.

Without going into it too much you are looking at roughly $1.20 of pork per burger, then you just add the cost of a bun and coleslaw. It works out cheaper than a sausage sizzle and people are prepared to pay heaps more. Plus the sitting in the bag in the fridge really amps up the flavour so people go nuts over them. Last time we did it we made $900 profit which is huge for a little aths club.

Try leaving some in a bag in the fridge for a few days then re-heat and eat, and let us know if you also think the flavour develops. Curious to know your thoughts.

Quote from Wazza

Sous vide is just for re-heating,

Yes, I should have clarified that in my previous post. It was for reheating, not cooking from scratch.

If it’s frozen it would be safer to do it for longer, say another half hour.

The beauty of souls vide is that time isn’t as critical as it is in normal cooking methods so if you are feeding guests and want to make sure it’s fine, I’d be allowing 90 minutes to reheat from straight out of the fridge. Add more time if frozen because extra time in the water isn’t going to do any harm but too little time means it’s not warmed through.

I usually reheat at just under 70c because it cools down very quickly once you start serving.

The Vacuum sealer is the most useful piece of equipment .

if you don't make a marinade to wet, a piece of meat can be marinated faster when vacuum sealed.