How to make Sous Vide Pork Shoulder Chashu (Recipe)

Pork shoulder is quickly becoming the go-to chashu for many ramen shops in Japan and after trying it out for the first time its easy to see why. It's easy to make and delicious. It's less fatty than pork belly but still incredibly soft and tender. I made this chashu for a bowl of tori paitan ramen which I'll have a video up for in the very near future. It's just taking me a bit to edit. Ingredients: Pork Shoulder or Pork butt rub: 1tbsp Salt 1tbsp Sugar Black pepper white pepper marinade: 40ml Soy Sauce 10ml Balsamic Vinegar Follow me on instagram: https://instagram.com/wayoframen Way of ramen podcast: https://wayoframen.com/blog