Posted by lindac "How are you going to get that hunk of refrigerator cold pork up to a temp warm enough for eating? Certainly won't happen after 3 or 4 minutes in the oven....even at 500 degrees? How is the outside going to "BBQ" at 3 or 4 minutes?" Very good questions. First, I should have said that this is Chinese char siu style roasted pork shoulder. It is typically eaten cold. You buy it from a store, and you cut it up and serve it cold. But actually hot is always better. Pork shoulder is a cheap tough cut of meat, the sous vide method transforms it to magically flavorful tender and succulent cuisine. Typically: After I sous vide the pork shoulder at 145F for 36 hours,* I put it in the refrigerator for about 15 minutes to cool the outside, may be only 1/2" deep to prevent overcooking in the oven. The oven is set at 500 degrees with a cast iron griddle on the bottom. The griddle gets to be about 1,000 degrees, even the oven is set at 500. The pork is than BBQed on the red hot griddle. It takes a few seconds on each side to get a nice crispy crust on the pork. The blackened color is the color of Hoisin sauce, not burnt. The red color of the meat is not food coloring, that's the way it looks when cooked this way. If invited guests arrive late to dinner, I can put the pork shoulder back in sous vide cooker, and the it will be served at 145 F. It will not be overcooked. If you arrive late to my dinner, I promise you I will not give you the cold shoulder. dcarch *Disclaimer: You must do your own research when you cook food at low temperature. Do not trust my methods.

I get nervous at any recipe that doesn't get the meat above 120 or so fairly soon....and an ice cold roast at 200 degrees will spend a long time at a dangerous temperature. When I do something long and slow like that, I start it on the stove top or in a hot oven and brown it or get it up to temp....then put it into the oven at low and slow. Linda C

Sounds like the Piri-piri that I use on stuff. Handfull of Thai hots, fresh or dried, half a head of garlic, half cup of EVOO and lemon juice couple teaspoons of table salt into the blender 'till smooth. Then add a handfull of cilantro and pulse 'till chunky. I use Arbols or Pequins too. It's all good...

No one knows how long they have been exposed to the cold en route and in Germany. Worth a shot, but since we just finished Jan I wouldn't get your hopes up tooooo high lol. Good luck and let us know in a few months what has happened.