Ingredients
- 200 g of pork shoulder (4 cm thick)
- 2 cloves of garlic (7g)
- 5 g chopped fresh chives
- 3 g of ground black pepper
- 15 g of rosemary
- 15 g of fresh thyme
- 4 g of olive oil
- 3 g of salt
Preparation
First, clean the shoulder and pack with the garlic, pepper, rosemary, thyme and the olive oil at 100%.
Allow the mixture to marinate for 24 hours.
After the 24 hours, cook the bag in the SmartVide sous-vide cooker for 15 minutes at 70 ºC and set aside.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/12/Presa-de-Cerdo-Ibérico-Aromatizada-al-vacío-6-copia.jpg)
To finish, sear the meat in the frying pan on both sides, add salt, cut into fine slices and put onto plates.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/12/Presa-de-Cerdo-Ibérico-Aromatizada-al-vacío-7-copia.jpg)
In this Iberian pork shoulder recipe, the flavouring is achieved during the vacuum cooking. Furthermore, the vacuum helps to temper the meat by immersion, thus achieving a uniform temperature.
Chef notes
![](https://www.sous-vide.cooking/wp-content/uploads/2022/12/Presa-de-Cerdo-Ibérico-Aromatizada-al-vacío-9-copia.jpg)