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72 Hour Pork Shoulder Using The Evereo
Duration:
2:22
Level:
Medium
The Hot Fridge EVEREO® is the first-ever Hot Fridge, a unique piece of equipment that preserves cooked meals for days at the temperature you will serve them, using a combination of highly accurate temperature and atmosphere control.
72 Hour Pork Shoulder
Step 1
On a cutting board, place the pork shoulder and season with salt and pepper all around.
Step 2
Next, place the pork shoulder on a roasting rack and sear in a pre-heated 450°F/232°C oven for 15 minutes to brown the outside of the pork.
Step 3
After the pork has been seared, cool down by chilling in a blast chiller until thoroughly chilled. We use a Multifresh Irinox blast chiller.
Step 4
Next, place the chilled pork in a large enough bag to fit the entire shoulder in. Add the fresh herbs on top of the pork and the fortified veal stock. Please note that you can undoubtedly use reduced chicken stock or any strong in place of the veal stock. The key is that it is rich in gelatin.
Step 5
Seal the pork and then place in the Evereo and use the settings of multi-day hold for 3 days at 148°F/64°C. The product will go through a 6-hour pasteurization phase.
Step 6
During the last 6 hours of day three the pork is ready to remove from the bag and serve.
Step 7
Serve as desired.
72 Hour Pork Shoulder
Step 1
On a cutting board, place the pork shoulder and season with salt and pepper all around.
Step 2
Next, place the pork shoulder on a roasting rack and sear in a pre-heated 450°F/232°C oven for 15 minutes to brown the outside of the pork.
Step 3
After the pork has been seared, cool down by chilling in a blast chiller until thoroughly chilled. We use a Multifresh Irinox blast chiller.
Step 4
Next, place the chilled pork in a large enough bag to fit the entire shoulder in. Add the fresh herbs on top of the pork and the fortified veal stock. Please note that you can undoubtedly use reduced chicken stock or any strong in place of the veal stock. The key is that it is rich in gelatin.
Step 5
Seal the pork and then place in the Evereo and use the settings of multi-day hold for 3 days at 148°F/64°C. The product will go through a 6-hour pasteurization phase.
Step 6
During the last 6 hours of day three the pork is ready to remove from the bag and serve.
Step 7
Serve as desired.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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