Christmas baked pork shoulder

The ingredient quantities are:

BONELESS PORK SHOULDER 4.300

COLD WATER 0.200

23470005 TABERFOOD.03 0.065

22780001 DARK ROUX 0.105

1741.99.02 PROVENÇAL MARINADE 0.015

1709.99.02 GARLIC MARINADE 0.030

NR10748A THYME AND LEMON SEASONING 0.005

SALT 0.040

Recipe:

– Dissolve TABERFOOD.03 and DARK ROUX in the cold water and add the MARINADES, forming a smooth, homogeneous paste.

– Marinate the pork shoulder until it is completely coated with the paste.

– Net and vacuum-pack the marinated pork shoulder in cooking bags or thermoformed packs.

– Cook at 95°C with 100% humidity for approximately 240 minutes.

– Rapidly chill and store until service at 2°C/4°C.