Sous Vide Pulled Pork

[Casey]

Seasoned an approximately 6lb pork shoulder and dropped it in the water at 165°. I'll let it go about 18 hours and finish in my smoker tomorrow afternoon. This is the first time I've attempted and will post the results good or bad.

[lostbrd]

Well....I'm curious for the finish.

[Lights Out]

You got this

[Briar Friar]

Wifey and I were just talking of this feature of cooking appliance being built in on high end appliance cooktops.. Ive never done sousnvide. Lots of crockpottin’though. Same same but different.

Itll be awesome after 18 hrs of slow and low. Pulling and no slicing will be easy work.
Just like soft butt…er. Num num MrCasey.
Im looking forward to the final product.

[tpack]

https://discussions.texasbowhunter.com/forums/attachment.php?attachmentid=1092617&stc=1&d=1655559292

[Casey]

Alright. 19 hours in the bath. I pulled it out, dried it off and seasoned again. Smoker was already up to temp when I slid it in. It'll hang out in there a couple hours will I keep an eye on temp. Smoking with post oak.

I have a quart of pork juice I drained from the bag when I removed the shoulder. Might make a sauce with it while the smoking is happening.

[Casey]

I'm very happy. It smoked just under 3 hours on my smoker. It got to about 196 internal in a 250-275° smoker.

I'll do it this way again.

[porkrind]

Looks good

[redhoghunter]

I'm very happy. It smoked just under 3 hours on my smoker. It got to about 196 internal in a 250-275° smoker.

I'll do it this way again.[ATTACH]1092670[/ATTACH][ATTACH]1092671[/ATTACH][ATTACH]1092672[/ATTACH]

Nice! How’s the flavor compared to the traditional smoked version?

[Casey]

Comparable. It might be lacking slightly on smokey flavor but my palate isn't sensitive enough to pick up anything significant. I think I will take it off the smoker a little sooner next time. Maybe just do two hours and not three.

[Gumbo Man]

Man that looks good enough to eat. Great job Casey.