Mark In The Pit
Knows what a fatty is.
https://youtu.be/w-W2ugNd7Z0
Reverse Sous Vide Pulled Pork
This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my meats cooked at traditional temperatures. Not lower pasteurized temps.
Ingredients:
Pork Butt
Mustard
Byron's Butt Rub
Method:
1) Smoke the pork butt as usual for until you reach desired smoke / color.
2) Sous vide for 24 hours @ 165°F (what I recommend).
3) Just pull it and eat it, torching is just kind of weird. If I really needed to add some more color I would toss it back on the smoker for another hour or so.
What I did via trial and error was follow instructions and sous vide @ 145°F for 24 hours. I could not handle the texture. Thinking back on the experience I think I can better describe the texture of the pork to be kind of like if canned tuna wasn't dry and hard. To try and salvage the pork I sous vided again for another 24 hours @ 165°F. That produced a more traditional pulled pork in both appearance and texture.
Reverse Sous Vide Pulled Pork
This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my meats cooked at traditional temperatures. Not lower pasteurized temps.
Ingredients:
Pork Butt
Mustard
Byron's Butt Rub
Method:
1) Smoke the pork butt as usual for until you reach desired smoke / color.
2) Sous vide for 24 hours @ 165°F (what I recommend).
3) Just pull it and eat it, torching is just kind of weird. If I really needed to add some more color I would toss it back on the smoker for another hour or so.
What I did via trial and error was follow instructions and sous vide @ 145°F for 24 hours. I could not handle the texture. Thinking back on the experience I think I can better describe the texture of the pork to be kind of like if canned tuna wasn't dry and hard. To try and salvage the pork I sous vided again for another 24 hours @ 165°F. That produced a more traditional pulled pork in both appearance and texture.
