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Home > posts > 2020 > 12 > 2020-12-20_Pulled_Pork.html
Pulled Pork
/posts/2020/12/2020-12-20_Pulled_Pork.html
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I made Pulled Pork[@rev] 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:
Cooked souse vide at 165°F for about 24-26 hours (not sure how long it took to finally come to temp)
After it was out of the bags, I weighed them to be about 6-3/4 oz so I adjusted my initial weight accordingly
| When | Weight | Comment |
|---|---|---|
| Start | 14 lbs 10.2 oz | I had trimmed off fat from the original package but this includes spices |
| Post Cook | 10 lbs 4.3 oz | based on 4 lbs 5-7/8 oz of liquid) |
| Final | 8 lbs 8 oz | I did eat some but certainty not more than a few oz |
About a 42% loss. Not too bad
