Sous vide

massphatness · 02-07-2016, 10:01 AM

Wanted to try my hand at pulled pork Sous Vide as one of the entrees for a Super Bowl shindig we’re hosting this afternoon. After doing some online research, I settled on a 5 lb pork butt and did a mild rub. I seared it prior to vacuum sealing because I had read that these can get fall-apart tender after a long cook in the water bath. I set my Anova for 136* and put the pork butt in for 60 hours.

Here’s the butt all rubbed up with spices and ready for the pre-sear. On a personal note, I do love rubbing butts.

Seared & Sealed

After 50+ hours in the water bath, you can see a boat load of juices in the sealed pouch

Here it is fresh out of the water bath

Ready for the post-cook sear

02-07-2016, 10:01 AM	#11
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide Wanted to try my hand at pulled pork Sous Vide as one of the entrees for a Super Bowl shindig we’re hosting this afternoon. After doing some online research, I settled on a 5 lb pork butt and did a mild rub. I seared it prior to vacuum sealing because I had read that these can get fall-apart tender after a long cook in the water bath. I set my Anova for 136* and put the pork butt in for 60 hours. Here’s the butt all rubbed up with spices and ready for the pre-sear. On a personal note, I do love rubbing butts. Seared & Sealed After 50+ hours in the water bath, you can see a boat load of juices in the sealed pouch Here it is fresh out of the water bath Ready for the post-cook sear __________________ *Help Support The Navy SEAL Foundation: HERE*