I recently took a de-boned pork shoulder, tied it into a uniform cylinder shape, cooked it at 140 for a little over 24 hours, chilled in an ice bath for a few hours, then cut it into 1 inch “chops”, reheated at 140, seared, and made a pan sauce of reduced pork stock, balsamic, garlic, mustard, and apricot preserves. It was about as good as any normal pork chop I’ve ever had, and was incredibly moist and tender. I’ll definitely be adding this to the rotation. I didn’t season the pork during the initial sous vide to leave my seasoning options open for the finish since I made a bunch and froze the rest for mid-week quick meals.
Useful thread! I was just given one of the wand devices as a Christmas present.
Serious Eats is another good resource for sous vide temperatures with good pictures at varying degrees of doneness.
Couldn’t you wait until Christmas Eve at least?
Sorry. If someone gives it to me, I don’t really care when!
(Actually we saw my folks last week, so has Xmas early with them.)