Sous vide braised pork shoulder with sweet potatoes

This slow-cooked pork shoulder is infused with bourbon and barbecue sauce, resulting in rich, smoky flavors. Complemented by crispy sous vide sweet potatoes, fennel confit, and spiced pineapple, this dish offers a perfect balance of savory and sweet elements.

Ingredients (for 8 servings)

For the pork shoulder (sous vide)

• 1 pork shoulder (approx. 1.5 kg), boneless
• 400 ml barbecue sauce
• 100 ml bourbon
• Salt, to taste
• Black pepper, to taste

For the crispy sweet potatoes (sous vide)

• 1.6 kg sweet potatoes, scrubbed and washed
• 100 ml sunflower oil
• 8 garlic cloves, peeled
• 2 tbsp fresh rosemary
• 2 tsp salt

For the fennel confit (sous vide)

• 4 fennel bulbs, quartered
• 200 ml extra virgin olive oil
• 1 tbsp fresh thyme
• 1 tsp fennel seeds
• 2 tsp salt
• 1 tbsp sugar

For the spiced pineapple (sous vide)

• 4 cups pineapple, peeled and cut into 4 cm cubes
• 1 cup water
• 1 cup sugar
• 4 star anise leaves

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sous vide water bowls
Frying pan
Oven

Preparation method

Prepare the pork shoulder

• In a small pot, simmer the bourbon until the alcohol evaporates completely, then let it cool. This step is crucial, as sealing alcohol in a vacuum bag can create unwanted flavors during cooking.
• Season the pork shoulder generously with salt and black pepper. Place it in a vacuum bag with the cooled bourbon and barbecue sauce, then seal tightly.
• Cook sous vide at 70°C for 12 hours. Once finished, remove from the bag and transfer to a preheated oven at 220°C for 20 minutes, allowing the exterior to caramelize.

Prepare the sweet potatoes

• Slice the sweet potatoes into even rounds. Place them in a vacuum bag with sunflower oil, rosemary, garlic, and salt, then seal.
• Cook sous vide at 85°C for 90 minutes. After cooking, roast in the oven at 220°C for 40 minutes, until golden brown and crispy.
• Prepare the fennel confit
• Place the quartered fennel in a vacuum bag with olive oil, thyme, fennel seeds, salt, and sugar. Seal the bag and cook sous vide at 85°C for 90 minutes.
• After cooking, remove from the bag and sear in a hot pan until lightly browned on all sides. Just before serving, add the diced pineapple (without its syrup) and sauté for 1 minute to warm through.

Prepare the spiced pineapple

• Place the pineapple cubes in a vacuum bag with water, sugar, and star anise, then seal.
• Cook sous vide at 70°C for 60 minutes. The gentle cooking process preserves the pineapple’s firm texture while infusing it with warm spices.
• Once finished, immediately cool in ice water. Store in the refrigerator at 4°C for up to 1 month, as the pasteurization process extends its shelf life.

Serve

• Slice the braised pork shoulder and plate it alongside the crispy sweet potatoes, fennel confit, and spiced pineapple.

This recipe is brought to you by Juan Freire.