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04-16-2020, 12:37 PM
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#11 |
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Dogbert Consultant
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Re: Sous vide
Put a little chunk of pork shoulder in last night, about 2.75lb (cut a bigger piece in two). Going for BBQ pulled pork, because it's smaller I'll do 18 hours at 165* then dry and re-rub and probably an hour in the oven to get a nice crust. Then shred and toss with some of my honey BBQ sauce
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"Ignoring all the racket of conventional reality" - Keller Williams |
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