We have been looking at the useful parts of a pork shoulder. Of course, useful to me is not useful to everyone. Recently, we cleaned up the cap of the shoulder, which resembles a skate wing. We trimmed up the muscle used for coppa. The rest of the shoulder we reserved for making chili. (This time.) We vacuum-sealed the pieces and cooked them sous vide at 57°C for 12 and 24 hours, respectively. This initial cooking allows us to tenderize the meat in preparation for dishes to be determined.
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