A few hours of 160f smoke, followed by around 18 hours in the sous vide, and then a quick 30 minute stint in the oven before pulling. Absolutely delicious.
Just a premarinaded cheap cut of pork shoulder from Lidl, I've done nothing to season it or marinade it myself, which is a first.
by BellyMeister
5 Comments
Looks amazing.
What temp was the sous vide?
Yeah, you can pull it with a spoon!
Perfection
By the tongs of Aaron Franklin! That looks amazing! What time do we eat?