I was hoping this pork shoulder would really take on a lot of the flavor of this mojo marinade when I vacuum sealed it in this pleated bag. Alas, the bag was a poor choice as it turned out.It looked good here, but it was just getting started. I set the temp at 175 and let it run all night. Alas, the bag developed a leak, I fault the high temp and the fact that the pleated bag meant that the sealer had to heat through 4 layers for a seal. I don’t know if a regular bag will hold but I am unlikely to test it at that temperature again. Maybe 160-165.At any rate the internal temp made it only to 165 and needed a boost if I was going to be able to pull it apart. I gave it a rub with my generic mixture and put it into a 400 oven for an hour and some.That worked very well, I didn’t wait for it to cool enough for a thorough pulling, instead chopping the big pieces up in a different pan with that heavy spatula/scraper. All in all, the sous vide fiasco was disappointing but the shoulder wasn’t totally ruined. I was hoping to use the pork in a mostly authentic Cuban sammich. I’ve been told that the mojo pork is key for those. Sad!