Nailed it with my Pulled Pork now...
24hrs Brine in Cider, Salt, Sugar
Pat dry then coat in your favourite rub
3 hours on the smoker with cherry or apple wood @ 200F
60 hours in the Sous Vide @ 165F
Quick blast with the Searzall torch
So tender, literally just falls apart, no need for bear claws, has to be served with homemade coleslaw
Pulled Pork - Smoked then Sous Vide
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Ben
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Pulled Pork - Smoked then Sous Vide
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suffolk si
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Re: Pulled Pork - Smoked then Sous Vide
That looks bloody delicious 
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Happy Hayes
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Re: Pulled Pork - Smoked then Sous Vide
Not to sure about the Veg
But that pork looks and sounds Devine.
Regards
Tom
But that pork looks and sounds Devine.
Regards
Tom
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Mercman
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Re: Pulled Pork - Smoked then Sous Vide
Happy Hayes wrote: ↑Sun Jul 14 2019 18:43 -Told you on Friday to eat more veg and fruit!Not to sure about the Veg
But that pork looks and sounds Devine.
Regards
Tom
Ray Waker
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Edward.P.A.C
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Re: Pulled Pork - Smoked then Sous Vide
Looking good there Ben ....!! 
60hrs in the Sous vide though ...................
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60hrs in the Sous vide though ...................
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