Sous vide

[stearns]

Another weekend of good food, had a few people over for a cookout on Saturday so I decided to take out a ~4lb pork shoulder I've had in the freezer for a month waiting to be used. I made pulled pork sammies, loosely following the process/recipe here. I cooked it for 22 hours in the SV at 165*, then pat dry and applied another healthy coat of the dry rub. After that two hours in the oven at 300/325*, with five minutes at the end under the broiler to get the brown sugar in the dry rub to really start glistening.

Made a sauce out of the juice from the bag, mixed with a half full bottle of some pineapple bbq sauce that I had in the fridge and a few other ingredients from my honey bbq sauce, it was amazing, poured most of it over the pork after pulling. I'm not sure if it's possible to recreate that sauce without a ton of pork juice, so it might be the type of thing I only make as one-offs to go with the bbq, but it's really good.

The article I was going off mentioned that you can "make a smoke ring" by using curing salts, anybody try those? I don't care about the asthetics too much, but it seemed interesting, might keep an eye open for some for the future.