The usual procedure is to rinse the cut, pat it dry, annoint it with olive oil, add light salt, pepper and aromatics as appropriate. Put it into a bag, suck and seal it. The pork shoulder can be reduced to pulled pork barbecue or sliced as a roast.
| Cut | Weight | Temperature | Time | Texture |
|---|---|---|---|---|
| Boston Butt | 5-7 lbs | 165° | 18-24 hours | Pull-apart tender |
| Boston Butt | 5-7 lbs | 145° | 18-24 hours | Sliceable tender |
Be very careful using the liquid left over after your meat has cooked in its bag. You'll be tempted to make gravy from it and that is a good thing, but you should know that it will very likely be too salty by far. Adjust accordingly; your mileage may vary.