Step 1

Dry off your roast and season liberally with salt and pepper. Then, generously sprinkle on your dry rub and massage it in.

Step 2

Vacuum seal the roast.

Step 3

Fill and preheat your SousVide Supreme to 137°F. (I used to set my machine to 140 F to cook pork but I like my pork a little bit pinker.)

Step 4

Dump your pork packet for a minimum of 4-5 hours.

Step 5

Take your roast out of the water oven and out of the vacuum seal. Dry it with paper towels and char it with your kitchen torch.

Step 6

Slice up your roast and serve!