FOR SCIENCE
Apr. 5th, 2017 01:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pulled Pork.
1-2 lbs boneless pork shoulder, sliced into 2" pieces
1/4 cup barbecue dry rub
no garlic (Ha! I used... more.)
1/2 cup barbecue sauce
Set the sous vide to 179.6 F. Rub the pork with the dry rub and seal up. Cook in the sous vide for 8 hours, adding additional water if needed.
Remove the bag, unseal, and shred the pork in a large bowl. Seal the bowl in a Ziploc and smoke for 1-3 minutes with the Smoking Gun. Stir in the sauce. Serve.
What worked: I did this twice, the first time without the Smoking Gun. It was a bit bland. This time I added a lot of garlic, more dry rub, and the smoking gun definitely added smoke flavor.
What didn't: The S.G. says to use it for 1-3 minutes maximum. That may be true for tea or cheese, but this needed more. We did it a couple times.
Will I make it again? Sure.
1-2 lbs boneless pork shoulder, sliced into 2" pieces
1/4 cup barbecue dry rub
no garlic (Ha! I used... more.)
1/2 cup barbecue sauce
Set the sous vide to 179.6 F. Rub the pork with the dry rub and seal up. Cook in the sous vide for 8 hours, adding additional water if needed.
Remove the bag, unseal, and shred the pork in a large bowl. Seal the bowl in a Ziploc and smoke for 1-3 minutes with the Smoking Gun. Stir in the sauce. Serve.
What worked: I did this twice, the first time without the Smoking Gun. It was a bit bland. This time I added a lot of garlic, more dry rub, and the smoking gun definitely added smoke flavor.
What didn't: The S.G. says to use it for 1-3 minutes maximum. That may be true for tea or cheese, but this needed more. We did it a couple times.
Will I make it again? Sure.
