, Pork Shoulder
Preheat a sous vide water bath to 140°F .
Place the pork shoulder in a large zip-top bag and season with sugar and salt. Seal the bag using the water displacement method.
Place the bag in the preheated water bath and cook for 12 hours.
Remove the pork shoulder from the bag and pat dry with paper towels. Slice into thin strips or cubes as desired.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
