If you’ve spent any time browsing the meat section at Walmart here in Yucca Valley, you’ve seen it — the Smithfield All-Natural Boneless Pork Butt Roast, already wrapped in netting and just waiting to be turned into something comforting.
When I cook this cut sous vide, I usually plan it for the next day’s dinner. It needs time to work its magic, but the payoff is worth every hour.
Sous Vide Settings (The Most Important Part)
159°F for 24 hours
This temp/time combo creates a roast that is tender, sliceable, and incredibly moist. Sous vide locks everything in, so you don’t have to worry about dryness.
I turned mine into Chashu Pork — traditionally made with pork belly, but pork butt gives you a leaner, still flavorful alternative.
Chashu-Style Braising Liquid
Add these to a small pot:
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1 cup soy sauce
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1/2 cup Mirin
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1/4 cup Sweet Soy
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1/4 cup Xiao Xing wine (or dry sherry)
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4 cloves garlic, smashed
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2 tbsp ginger, smashed
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White parts of 1 bunch green onion
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~1 cup water to bring it all together
Simmer until the liquid thickens slightly.
Add the liquid to the sous vide bag with the pork, seal, and cook for 24 hours at 159°F.
Finishing the Roast
When it’s done:
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Open the bag and strain the liquid into a small pan.
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Reduce it by half until it becomes a deep, glossy sauce.
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Season with salt and pepper.
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Optional: add 1 tsp sesame oil for extra richness.
As for the roast itself — it will already be deeply browned from the braise, so searing is optional.
If you choose to sear, pat it dry thoroughly with paper towels first.
Serving Suggestions
Slice the pork and serve it with:
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Mashed potatoes, or
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Steamed rice with the reduced gravy poured over the top.
Simple, comforting, and perfect after a long day exploring Joshua Tree.
Enjoy.
(I will update with a proper photo and maybe even video) I forgot.....
