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Preheat sous vide machine to 165ºF.
While the sous vide bath preheats, rub pork butt with seasonings.
Heat cast iron pan to medium-high and add olive oil.
Vacuum-seal pork and drop the bag in the sous vide bath at 165ºF for 24 hours.
When done, remove the pork from the hot water and transfer it to an ice bath to cool down and come to room temperature for 5-10 minutes. Once cooled, transfer pork to a cutting board and pat dry with paper towel. This will remove moisture on the outside of the pork, which will make it easier to finish.
To finish sous vide pork butt, there are a few options. The easiest is to slice it or pull it apart then serve it with bbq sauce for sandwiches. Alternatively, sear it with a drizzle of olive oil in a cast iron pan on high for a few minutes on each side. Grill it for a few minutes on each side.Broil it in the oven on high for 5 minutes with BBQ sauce on top. And last, but not lease - smoke it at 225 - 250 degrees F for 2-3 hours.