We recommend using a boneless pork loin roast from the rib end for this recipe. Because of its internal marbling, this cut is more tender. Alternatively, you can use a pork shoulder roast of the same weight.
To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.
Do not submerge the seal of the bad. Clip the top of the bag to the side of the cooking container to ensure the seal will not go underwater. It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats above the water, use a large, heavy metal spoon, plate or RICARDO magnets to weigh the bag down and keep the food submerged.
