I've been doing sous vide for a while now but haven't commented in the thread yet. Last night I went with a full shoulder of pork, made into pork steaks. This ones a bit more about the prep and post because the pork will just turn into pulled pork if it's cooked for that long. It's actually a 36 hour process.
-First I lightly seasoned the pork with salt, pepper, worcestershire sauce and some thyme and rosemary. Kept the fat cap on it. Then wrapped it in plastic wrap, this helps it keep the form, then vacuum sealed it. Cooked the Pork for 24 hours. As soon as it was done it was straight to the refrigerator to cool for another 12 hours to "solidify". Once that's happened you can pulled it out and scrap all the drippings off and put into a pan for sauce and pull the fat cap off, which can go into the oven and make some nice crackling. The pork shoulder goes back into oven, it takes a bit longer to brown and reheat. Once that's done you can slice the pork into steaks and serve with the sauce. Absolutely delicious.