One of my most favorite ways to cook pork roast ever. Cooking the pork roast this way gives it a tenderness similar to a prime rib of beef with such an incredible flavor.
So, to start you take a pork roast. We’ve found that the bone really gives it a great flavor and I recommend it if you can find it but a regular loin roast is delicious too.
Make a “rub”. Typically for pork roast I use cajun seasoning, onion powder, garlic powder, salt and pepper. I would recommend strongly that you not use fresh garlic. I know…it seems odd but it garlic cooked sous vide gives a very bitter taste.
Vacuum pack the meat with the spices. I highly recommend these vacuum bags…https://www.amazon.com/gp/product/B004WS6190/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I have found them to be much better than other bags.
Make sure the seals go all the way through, and I typically double or seal the bag. If there’s some spices that interfere with getting a full seal across, the bag will get water in it and you will ruin your meat. With an expensive cut I double-bag.
Cook in the sous vide. If you don’t have one, I highly recommend it. Cook to your liking but I usually cook pork roast at 134 for over 12 hours. Yes it’s safe, and it gives you a perfectly medium rare texture.
After it has cooked, remove from the bag. You will see at this point that there is no browning so generally you’re going to want to add some. For pork roast I usually add a small amount of brown sugar to the top and put under high broil just long enough to brown.
Delicious and brown.
So now what to do with all that beautiful liquid. It seems a sin to waste it (and it is) so you use it.
Put the liquid from the bag in a pan and bring up to a boil.
Here’s where things get a little strange. When you boil the liquid any proteins are going to coagulate. That’s fancy-talk for “form a nasty scum on the top of the liquid”. There are several ways you can handle this. You can strain it, but frankly that’s a pain in the rear and you’re throwing away delicious meat protein. The protein also helps to thicken the liquid once it’s mixed in.
How I handle it is with an immersion blender. You can use any kitchen gadget with high shear, such as blender or food processor but here again the immersion blender saves the day. I usually season to taste and add some other liquid (this night I was feeling heavy cream. It was delicious). I have also made a roux and used it as a gravy (you still will need to immersion blend it due to the proteins).
Slice your meat. Here’s the outside end after broiling.
The cut inside. I have never tasted pork roast this good…so incredible. I never tire of cooking with this technique (and I’m *almost* embarrassed to admit it took me less time than something I threw in my crock pot. No lie).