The usual procedure is to rinse the cut, pat it dry, annoint it with olive oil, add light salt, pepper and aromatics as appropriate. Put it into a bag, suck and seal it. The pork shoulder can be reduced to pulled pork barbecue or sliced as a roast.
|Boston Butt||5-7 lbs||165°||18-24 hours||Pull-apart tender|
|Boston Butt||5-7 lbs||145°||18-24 hours||Sliceable tender|
Be very careful using the liquid left over after your meat has cooked in its bag. You'll be tempted to make gravy from it and that is a good thing, but you should know that it will very likely be too salty by far. Adjust accordingly; your mileage may vary.