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Home > posts > 2020 > 07 > 2020-07-05_Sous_Vide_Pulled_Pork.html

Sous Vide Pulled Pork

/posts/2020/07/2020-07-05_Sous_Vide_Pulled_Pork.html

I made Sous Vide BBQ Pulled Pork^[@rev]. I made a double (triple, quadruple?) portion with the intent to freeze it.

I did all of the normal stuff again^[@rev] just using salt, pepper, garlic powder, and coriander in the rub.

The other big note is that I realized that unlike brisket, you don't want such a thick crust so I only grilled it for about 1.5 hours (plus another half hour or so at a lower temp to keep warm...and then another half our in the oven after being shredded)

This made it more moist (though less healthy I would surmise) and very tasty!

I froze a little bit over three pounds

Meredith also made coleslaw^[@rev]

Weights

I did trim off some fat though I didn't seem not how much. And it wasn't very much as there weren't big chunks. And assuming very little was lost in the bag, the difference between the package (includes plastic) and the bags afterwards (includes 4 ziploc bags) is very little