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Home > posts > 2020 > 12 > 2020-12-20_Pulled_Pork.html

Pulled Pork Sunday, December 20, 2020, 05:17 PM

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I made Pulled Pork to freeze for future meals. I did the noted change of just doing salt, garlic powder, pepper, and coriander in the crust. The biggest note was that I finished it in the oven. It was a lot and I wasn't sure it would all fit on the grill. And this was way easier. Taste wise, going into the bag, it good. We'll see if we notice a difference when we crisp it up. There was still a crust but less pronounced than some others.

I started with a lot of pork but I didn't have enough of everything. For the crust, I did:

• 1/2 cup salt
• 1 tbsp black pepper
• 1/4 cup garlic
• Some onion powder
• 1 tbsp coriander (running low)

Cooked souse vide at 165°F for about 24-26 hours (not sure how long it took to finally come to temp)

Weights:

After it was out of the bags, I weighed them to be about 6-3/4 oz so I adjusted my initial weight accordingly

About a 42% loss. Not too bad