How to Turn Cheap Pork Shoulder into the Ultimate Pork Chop | ChefSteps
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- เผยแพร่เมื่อ 8 ก.ค. 2023
- The problem with cooking pork chops is no matter how well you cook them, they’re still pork chops. Classic loin chops are usually super lean, kind of bland and uninteresting.
With sous vide, there’s another way: the pork shoulder chop.
www.chefsteps.com/activities/...
A pork shoulder, cooked at a low temperature for more than 16 hours, can be chilled and cut into “chops” that are way more interesting and tastier than any pork chop you can buy at the store. All the connective tissue in the shoulder melts into lip-smackingly juicy gelatin, and the chop has a texture reminiscent of great steak: meaty, with a delicate, tender chew.
[0:38] The Pork Chop vs. The Ultimate Pork "Chop"
[1:37] What is a Pork Shoulder?
[3:10] Comparing Pork Muscles
[4:08] Let's Get Cooking - Sous Vide
[5:10] Chill the Pork
[6:05] Cutting Shoulders into Chops
[7:33] Finish and Serve
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What you’ll need:
Pork collar or boneless pork shoulder: snakeriverfarms.pxf.io/eKrNWj
Kosher salt
Neutral oil
Unsalted butter
Garlic cloves
Fresh thyme
Fresh rosemary
Flake sea salt
Equipment:
Joule Turbo Sous Vide: breville.oie8.net/oq4Krb
Carbon steel skillet: www.amazon.com/Buyer-Mineral-...
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This is the main reason why I invested in a sous vide. The satisfying adventures of turning affordable cuts into something special!
Completely agree. 36-48 hour beef chuck roast is incredible!
@@ericw9655hat is probably my Mount Everest of Sous Vide doing something else that's impossible otherwise.
Same. It was hard finding the old videos of the more unique things that are possible with SV
Cooking in plastic?
I'll pass.
I do worry sometimes I’m spending just as much on power bills
In the US, pork loin and center cut pork chops are often preferred for the same reason chicken and turkey breast are preferred. Because many folks here don't like their meat to taste too meaty or be too fatty. Hope it stays that way, because I like that shoulder and dark meat are cheaper cuts of meat.
I have missed this channel for such a long time. Thankful for the new content
I love this technique, the ‘typical low and slow cut becomes a steak’ thing is most of why I got a sous vide machine in the first place. I’ve done similar stuff before but I wanna try this specific recipe, super simple. thanks y’all!
Glad that y’all are making more videos!!!
In Germany we habe been grilling pork neck steaks from hour zero. Its really good because its marbled as heck
I made this, and its by FAR, the best recipe. THE BEST! I will be making this weekly
Great video as always Chefs!
I feel like Grant is coming back to life. I don't know what happened during the period of no videos, but I'm glad he seems to be doing better and has his joie de vivre back.
Gabe Newell (of Steam/Valve) called back his original investment that created ChefSteps. The company laid off everyone, the founder left to make a thermometer, and some of the core cooking staff took a year off to soul search while traveling the world. The company ended up getting sold to Breville and now ChefSteps does recipe dev for them along with their studio pass thing.
@@kimtae858I had no idea. Thank god they kept their jobs (some of them)
Gran crilly is absolutely amazing guy.
great content as always chef
All the best from germany, 1:20 a.m. Member since 2014, keep inspiring me!
I love your channel. I wish you would do an episode on reheating sous vide food with sous vide.
I love to use this technique when I make country style "ribs"
Love this guys chill. Be cool to cook with.
Brilliant!
Chefsteps introduced me to sous vide. Never looked back.
I just tried loin and I completely agreed. Great video abd tip to try the shoulder/butt. Love fibdibg great cheap options.
My 1st food channel i followed. Not sure why this popped up in my feed after years of not seeing them. Still elite stuff. GG
this one is innovative
This is so god damn cool. I’m doing this this weekend
We call these pork steaks in the Midwest but we cut it to include the bone usually. Using only the super tender back half is a pretty interesting idea though
U definitely know your stuff amazing I'm looking for a fried pork loin chops can't find a recipe can you help me
i love make charsiu from this cut of pork. if you make it right the flavor and juicinese is superb
I'm a big fan of cooking pork butt sous vide for a few days for pulled pork but I've never made them into "steaks" like this. Definitely gonna give this a try!
So how long did you sv the collar for your final result? Thanks Grant!
What kind of knife is that hollow edge, chef's knife/slicer...?
Koji is also a great way to tenderize and bring out the flavor of some meats. I've combined that and a light brine to turn a London broil into pretty damn good, but cheap, steaks. Definitely worth looking into and experimenting with.
Oh yes - Koji results in lovely flavor and crust. I've let my steak mature for a week slathered in koji and wrapped in cheesecloth. Turned out fantastic! Little bit of dry age funk and far more tender.
any cool herbs or spices you would propose to put inside the bag?
Wow, someone with 1.2 millions of subscribers without buying fake review comments. Nice!
8:03 I feel personally attacked
Hi Chefs! I did this and it turned out great!! Would it be possible for you to do some videos on how to make cheaper cuts of beef amazing too? I only ask because beef is so expensive these days and I'm wondering if there is some super cool way to cook tri tip, etc.
Grant has a video on how to sous vide beef chuck into a tender steak … search for it, it’s awesome. One tip, don’t use bone-in.
This should be added to the app!
It's in the app, you have to search for it. Pork butt steak.
Did you salt the pork chop for the same length of time as the souse vide pork shoulder?
How long did you sous vide the one you ate?
Oh this is the recipe that was initially open to all, and then ChefSteps decided to put it behind their paywall. And now you're making (or being asked to make) a monetized video to advertise for a recipe behind a paywall?
For those who won't watch or pay for the "subscription":
Season pork butt
Sous vide at 145F for 24 hours
Chill and portion into 1" steaks
Refrigerate/freeze, and reheat at 140F as necessary
Sear before eating
This guide is still free in the Joule APP too.
@@kylhaselbauer6783 "How do I put this comment behind a paywall?"
- ChefSteps, probably
How long would you reheat after taking it out of the fridge?
@@ThatsaDingo 30 minutes if refrigerated, 1 hour if frozen is good enough.
How to watch ChefSteps videos.
Step one:
Mute the volume.
Step two:
Watch.
could you bread them and fry them like the thick tonkatsu? Without it being dry?
What a brilliant idea! I will try
Oh yea.
When will the next live class be?
Any particular reason the pork butt wasn't cut into chops first before sous videing it?
To do it without sous vide, you can slice shoulder into steaks then marinate with pinapple and papaya blended. The weird feeling you get on your tongue from pineapple is bromelain breaking down protein. Don't go over 6 hours or you'll have a powdery mess.
Can't believe these handsome homies are still cranking out great content almost 10 years later, time to get the sous vide glizzy out of the storage bin in the basement
Could you do the same for the shoulder blade side as well? If I sous vide the shoulder what would you then turn it into?
About 7 years ago, ChefSteps had a recipe/technique where you remove the bone from the whole shoulder. Then, use "Meat Glue" (Transglutiminase) to glue the whole shoulder back into one piece. Sous Vide, chill and portion just like this video. I still do this sometimes. It's great to have pre-portion vacuum sealed steaks/chops in the freezer that I just toss into the sous vide to bring back to temp before searing.
I was watching ba da ba ba this video thing shlooo and then bloop and oooooh yeaaaahh and then he cut manananamaloo with shishhh like beeoodoo because woowoowoo on the geelooooop and then fawaaa over bzzzzz. You know?
You show what to do with neck side, but what about shoulder side?
Would shoulder side, done the way you did neck side, still taste better than a ‘regular’ pork chop?
Just wondering the taste and texture of the shoulder side compared to neck side for sous vide pork chops.
You make it into Carnitas 😋
The shoulder butt meat is widely used for the Chinese Char Siu. Sous Vide is an excellent tool to cook Char Siu.
Hi Chef. Great video! In terms of cooking time and safety, I was under the impression that cooking something that long MAY introduce bacteria. (Lengthy cook times) can you clarify this for me? Because If not, I am about to run to the store and make this!
It all depends on the temperature. Sous vide is usually done at a temperature which actually pasteurizes so all the bacteria is killed.
Can i try with the same recipe with pork neck?
That is pork neck. It’s coppa, just a continuation of the loin on the head side
I did it in the regular electric oven
do you seal both ends of the bag when you put it in the sous vide?
nope
You’re not boiling it so it should be fine either way, but I wanna keep all those flavors in so I usually vacuum seal my bags and those do perfectly (if it needs to rest let it do so under vacuum so all the juices redistribute). Just watch out for PFAs when choosing a bag to expose to heat
Simplify this rambling video and more people will try it
Simpler than the meat glue whole shoulder version of this technique y'all released 7-ish years ago? I still use that one every once in a while for great pork chops/steaks.
Aw, this is genius.
That’s the pork you should get when you make a simple toasted ham and cheese sandwich .
Taking the Coppa/"money muscle" and turnng it into chops is something I have been thinking about for a while
Could you crumb it and fry it for a super flavorful, succulent tonkatsu?
Damn dude you cracked the code
Yes you can, that's how I make it. I prefer shoulder to the more traditional loin for tonkatsu. No need to sous vide. Just slice the shoulder into think steaks and pound it a bit before breading it.
Chef Steps… please HELP. It happened again with this recipe.
With my Joule, Beef and Pork that has any bone in it comes out inconsistent. The moisture concentrates around the bone and the meat is dryer further out.
I’m about to abandon sous vide for any Bone-in cut.
Husband loves steaks of pecanha but we are up in years and he doesn’t want thick steaks anymore but wants. very rare i cut pretty thin steaks from pecanha but good them sous vide to 125° then sear and not above 130°
Super super super super super super super super super
Great idea, especially with Prop 12 in California passing
I accidentally used this to make pork chops years ago and have never looked back since
0:43 I thought leaner cuts of meat are from muscles that get more use (more exercise?) And more marbled cuts are from muscles that get less use(less exercise/more fat)? But the chef says it's the other way around.. But later clarifies that the more-used muscle has more connective tissue that turns into gelatin with sous vide for a juicier outcome. Interesting, but how do I know if my meat has lots of connective tissue or is simply well marbled? Just by looking at it raw, before cooking?
is this John Wick?
No it's his half brother wohn jick.
so, you're making capocollo steaks basically yeah?
that didn't seem like enough salt for sous vide?
it was 85g of salt?Its not much?
I wish there was more teaching involved in these videos as opposed to quick entertainment. I would have loved a step by step. What temp was the sous vide? How long did he sear after? Details. Now I'm left wondering how to make this at home and I feel like that was the point of the video. Even the title says it.
Step by step on the website.
"more like day two in Tulum" = 🤣
Please try pork 🥩 from the neck🎉
char siu. you got the char down. siu is like putting the s in front of ew. like "ew! thats gross!" but instead ''sew! thats gross.'' so its like char sew.
why not fully season it before sous vide-ing? surely you'll want more salt for that cut
Because too much salt will cause the pork to cure and it will become very hammy.
in another word...
step 1 : buy a machine
step 2 : use the machine
I wish he bothered to tell us how long he cooked it in the water bath, is it 16 or 24 hours? That’s an 8 hour difference…I get that we are supposed to experiment, but cut to the chase and tell us what you did then we can go from there. It’s just a big time investment to be experimenting, I want to nail my first try.
Like the content but could so live without the turrets style sound effects….
so I could sous-vide with a solar water heater in the dog days of summer?????????
jack black has a son
Poor momma
I really don’t like the way this guy talks
My offset bbq could beat up your immersion circulator.
Fat is where the flavour’s at 😊😊😊
If you go to the Midwest people have been eating sliced pork shoulder for years. They call it pork steaks.
In the south they cut them up into country style pork ribs and smoke them.
Kkkkk X. X. X. X. KX x x
BRING BACK THE CUSSING
Shussh bro and cook
how to chefsteps:
introduce expensive but tender meat
introduce cheap but tough meat
something something joule sous vide
???
post video
profit
Pork ain’t cheap in a California anymore 😢
Ain’t nothing cheap anymore anywhere. We all need to boycott something, causing these vampires to lower their prices.
really? pork shoulder like this goes for $1-$3 a pound in southern california, which is one of the priciest places to live in the states at the moment.
I feel sorry for the ginger, who has to stand there pretending to be busy while putting up with coked-up-chef's delivery of otherwise good information.
First!
Somehow you do great video but guys those cooks need to be sealed 99.9% proper machine…. Zip log bag it’s just not right.
Great but can we do the videos without all the BUP!, Bapaba ba! soundeffects he does? A litte less coke in the morning maybe?
Ahhh, sous-vide... Who knew?? 😅😅😅
16+ hours,wondering what the cost of electricity jewel use`s?Most likely cost more than the shoulder.
Sous Vide is pretty effective when it comes to electricity given it doesn't boil water, especially if you're doing it in insulated container (and covered to prevent evaporation).
They don't use a lot of electricity at all, especially after it reaches temp. You can research this if you want to, but most immersion circulators are about 1Kw or lower, and that's only the max capacity as it's heating up initially. After that, it doesn't need as much energy and likely costs only a few cents an hour to run. Not enough to notice on your utility bill
You don't have to wonder, all that information is publicly available
@@JBlizzyFan Well you're no help.
@@ddranimestyle Thank you so much!
The intro is WAY too long....
Shoulder and Pork Butt are different my Man 🤦♂️
C’mon get it right. What a Hack. So much wrong info.
Your "ultimate pork chop" is not even a pork chop...great job reinventing the pork neck steak USA...click-bait bs...
hard to watch you, had to turn if off
i love make charsiu from this cut of pork. if you make it right the flavor and juicinese is superb