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Home > posts > 2021 > 03 > 2021-03-19_Pulled_Pork.html
Pulled Pork
/posts/2021/03/2021-03-19_Pulled_Pork.html
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I prepped Sous Vide Pulled Pork[@rev] with our normal changes, though I forgot the coriander in the crust.
I put liquid smoke in one bag but not the other (forgot). I did the oven for 2 hours to finish it since I didn't feel like baby sitting the grill.
One thing I did differently (and added to the recipe) was to let it cool before distributing into bags. Way easier since I didn't have fat getting into the sealer and making the seal less good. Tip: Put the whole bowl on the scale, zero it, and measure out with negative weights into bags.
It started as 14.54 lbs and I made 7.77 lbs (though I also had some nibbles along the way before it was weighed)