Boston Butt - - have you tried it?? Sous vide pork butt - aka - Boston Butt is made with just a few ingredients in this 24 hour recipe.Finish sous vide pork butt in the smoker for 2-3 hours. Or in the broil it on high / grill it / or sear it in a cast iron skillet on high with a little olive oil until it browns. Alternatively, you can just pull it apart and turn it into tacos or sandwiches by mixing in some BBQ sauce.
Prep Time15 minutesmins
Cook Time1 dayd
Finishing Time30 minutesmins
Total Time1 dayd45 minutesmins
Course: Dinner, Game Day, Main Course, Main Dish
Cuisine: American, BBQ
Keyword: sous vide boston butt, sous vide pork, sous vide pork butt
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.
Notes
With a long cook like this one, check the water level and make sure the pork butt remains fully submerged during the cook. I use something to block the heat from escaping the water - like tin foil or a sous vide bath lid to keep the water contained.
Don't forget a cutting board underneath the sous vide bath to protect your counters for the long cook time as well.