How to Sous Vide a Picnic Roast, Pork Shoulder, Boston Butt or Blade Roast

How to sous vide a delicious picnic roast, pork shoulder, boston butt or blade roast in your Instant Pot Pro Crisp https://amzn.to/45yp3PO that is sliceable, tender, juicy, and great for holidays! The pork shoulder is a popular cut of meat used to make pulled pork, but today we are using the power of sous vide and the Instant Pot to control the temperature and make it tender, juicy, and sliceable. We also made a delicious honey glaze for the pork roast with special herbs and seasonings, then air-fried the roast to caramelize the glaze. Enjoy, and thanks for watching.

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⌚Timestamps:
0:00 How to Sous Vide a Picnic Roast, Pork Shoulder, Boston Butt or Blade Roast
0:12 Picnic Roast Size and Cost
0:57 Debone the Picnic Roast or Pork Shoulder
7:43 Truss or Tie Up the Picnic Roast
11:23 Seasonings Rub for the Picnic Roast
15:01 Bag and Sous Vide the Picnic Roast
19:07 The Sous Vide Picnic Roast is Done
21:22 Reseason the Picnic Roast and Air-Fry
25:15 Make a Honey Glaze
28:29 Baste the Picnic Roast with Honey Glaze
30:15 The Picnic Roast is Done Taste Test

⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1 5 Pound Pork Shoulder or Picnic Roast - Deboned
• 1 2.5 Gallon Hefty Plastic Bag
• Butchers Twine

👉Rub Seasonings for the Picnic Roast or Pork Shoulder
• 1 TSP Salt
• 1 TSP Black Pepper
• 1 TBSP Garlic Powder
• 1 TBSP Onion Powder
• 1 TSP Rosemary Leaves
• 1 TSP Thyme Leaves
• 1 TSP Smoked Paprika
• 1 Pinch of Cayenne Pepper
• 1 TSP Liquid Smoked (In the Bag)

👉Honey Glaze
• 1 TBSP Butter
• 1 TSP Minced Garlic
• 1/4 Cup Brown Sugar
• 1/4 Cup Honey
• 2 TBSP of Chicken Broth
• 1 TBSP Apple Cider Vinegar
• 1/2 TSP of Black Pepper
• 1/2 TSP of Thyme
• 1/2 TSP of Rosemary
• 1/2 TSP of Cinnamon

👉Cooking Instructions:
• Pat the picnic roast or pork shoulder roast dry, debone the roast if it has a blade bone (optional), truss or tie the roast snugly using butcher's twine after deboning, add the rub seasonings and rub them in, place the roast in a large plastic Ziploc bag, and add some liquid smoke and get all the air out of the bag by using the water displacement method when you place the roast in your 8-quart Instant Pot. Make sure it is covered with water, put the lid on, and make sure it's not set to pressure. Now set your Instant Pot to sous vide for 24-48 hours at 145°F. When done, remove the pork roast from the bag, pat it dry, and save the marinade juices for later, if needed. Now get ready to air fry, reseason the picnic roast to taste, place the sous vide roast on the trivet, put the roast into the Instant Pot air fryer, and set it for 10-15 minutes at 400°F. While the picnic roast is air frying, make the honey glaze for the roast. When done, open the air fryer and brush on the honey glaze and finish air frying the roast. When done, remove the roast and put it on a cutting board, snip the butcher's twine, and brush on a little more of the glaze if needed. Now just slice the pork shoulder butt roast however you want, thick slices or thin slices, and plate it up and serve.

Music:
SONG: Si-Señorita
ARTIST: Chris Haugen
LICENSES: YouTube Audio Library

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