It started with trying to capture the essence of an Italian roast pork shoulder. We cut many small incisions in half of a boneless pork shoulder. We made a marinade of egg white, soy sauce, smoked red pepper flakes and dried oregano. We vacuum sealed the shoulder and marinated it overnight. Then we cooked the shoulder in a circulating water bath for 24 hours at 57°C. When it was cooked we cooled it in an ice bath. We sliced the chilled shoulder into a variety of thicknesses. The thinnest ones we used as taste testers. We pan roasted the thicker pieces. All were full flavored, tender and succulent. This approach to the idea of a roast pork shoulder now provides us with flexibility and consistency in using it.
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