Pork with herbs

Ingredients for 4

• Pork Butt 3-4 pounds (boneless makes it easier to get in your cooking bag)

• Thyme 1/2 table spoon

• Parsley 2 teaspoons

• Rosemary (optional) 1/2 teaspoon

• White pepper (to taste)

• Salt (to taste)

• Note carrot onion and celery can be added to build an aromatic flavor base.

Directions

• Step 1

  Remove defrosted meat from retail package.

• Step 2

  Rinse and pat dry

• Step 3

  Coat the surface with herb and spice mix.

• 

  Step 4

  Seal in bag with vacuum sealer or using water displacement technique. If you opted for adding vegetables you will have to be sure to force out as much air as possible to prevent floating bag problems and potential poor heat transfer and uneven cooking

• Step 5

  Set your Anova for 165°F.

• Step 6

  Suspend bag in water bath. Repeat warning: ensure the meat is under the surface of the water to ensure complete cooking and eliminate the potential for bacteria growth. I prefer using a 3 gallon stock pot with a skewer over the top and a couple of clothes pins to ensure good circulation on all sides.

• 

  Step 7

  When time has elapsed, remove the pork from bag and finish in an open casserole dish in a 375°F over for 5-7 minutes.

• Step 0

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