I’ve made pork shoulder sous-vide before, and that was pretty good in a tender medium-rare style (cooked at 55C/131F for 48 hours). This time I wanted a “braised” texture, and so tried 36 hours at 65C/149F as advised in Modernist Cuisine. It came out very nice: juicy and so tender you could eat it with a fork. Here’s what I did.
I used a piece of boneless pork shoulder with some nice marbling. The meat will turn out dry if you use very lean meat in this preparation.
First I made a rub of some fresh sage leaves, salt and a tiny bit of garlic powder, pounded to a pulp in a mortar and pestle. (Go easy on the garlic because of the long cooking time!)
Then I rubbed the meat with this mixture and sealed it into a pouch.
I cooked it for 36 hours at 65C/149F.
Then I dried the meat, coated it in olive oil and seared it briefly (20 seconds per side) on a very hot griddle.