I am cooking pork shoulder the second time. Previously I cooked it in one piece then chilled and cut it to slices, based on this video. He said
- Use collar cut
- 0.5% salt per mass
- 16...48 hours
- 60 degrees celsius
Now wife brought me some chops, quite thin, around 1cm, four pieces totalling 500g. The method I am trying today is:
- use this lightly to scrub both sides:
Horvath Rozi Fuszeres Tarja
- vacuum bag them individually
- 60 degrees celsius
- Cooking time: 4 hours
The cuts of the meat were too lean. Turned out to be not hard, but not super-soft either. Maybe next time:
- Have fattier cuts of meat
- Cook for 6 hours