Roasted Pork Shoulder with beer gravy
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Ingredients for 6
1 Pork Shoulder Picnic Roast
Salt and Pepper
2-3 Tbs Butter
2-4 Tbs Flour
Onion powder
Garlic powder
Directions
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Step 1
Pre-season the pork shoulder if desired. I cooked it in the packaging because I didn’t have a large enough bag for it.
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Step 2
Cook at 145-165 for 24 hours. 145-155 for more sliceable portions 165 for pulled pork
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Step 3
Remove from the bag and save the juices for the gravy. Pat the pork shoulder dry with paper towels.
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Step 4
Use a fork to pierce the skin and fat layer generously all over and use a paper towel to absorb any juices that run out. This will help to crisp the skin.
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Step 5
Season the pork roast with salt and pepper or preferred seasoning and place in the refrigerator uncovered for 8-24 hours. Meat will have a cured appearance.
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Step 6
Preheat the oven to 450 F. Place the pork roast in a pan and tent the sides with foil.
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Step 7
Roast pork for 1 to 1.5 hours or longer to fully crisp the skin. Can also be broiled to quickly crisp the skin.
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Finishing Steps
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Step 0
For beer gravy, make a roux by melting 2-3 tablespoons of butter and mixing in 2-3 tablespoons of flour. Add juice from sous vide bag and half a bottle of beer. Season to taste with onion powder, garlic powder and salt. Heat on medium heat until thickened.