Pulled Pork - Smoked then Sous Vide

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Ben
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Pulled Pork - Smoked then Sous Vide

Post by Ben » Sun Jul 14 2019 16:58

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

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suffolk si
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Re: Pulled Pork - Smoked then Sous Vide

Post by suffolk si » Sun Jul 14 2019 17:27

That looks bloody delicious 😋!

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Happy Hayes
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Re: Pulled Pork - Smoked then Sous Vide

Post by Happy Hayes » Sun Jul 14 2019 18:43

Not to sure about the Veg
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

Post by Mercman » Sun Jul 14 2019 20:55

Happy Hayes wrote:
Not to sure about the Veg
But that pork looks and sounds Devine.
Regards
Tom
Told you on Friday to eat more veg and fruit! :grin:
You can learn so much from old people that is why... Delboy is my 75 year old mentor
I am now.....Delboy's Mentor... :grin:

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Edward.P.A.C
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Re: Pulled Pork - Smoked then Sous Vide

Post by Edward.P.A.C » Mon Jul 15 2019 14:27

Looking good there Ben ....!! :thumbs:

60hrs in the Sous vide though ................... :eek: .
“The only way to avoid pîssîng people off is to do nothing important.” — Oliver Emberton

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