131°F for 35 hours. Patted dry and seared in a rocket-hot cast iron pan just before serving. Gravy was seasoned and thickened drippings. I dry brined the roast with salt, pepper, MSG, and Tony C. Added butter and rosemary to the bag before cooking.
After everyone said I overcooked my pork, I wanted to give a low-long roast a try. It was a hit, but not as tender as I was expecting…on par with a really good ribeye.
by SerDuckOfPNW
9 Comments
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Somebody call the cops he added Rosemary and Butter to the bag before cooking
I just did my 3rd one this week. Did 137 for about 30 hours. It was fantastic
35 hours seems a very long time to me. I just don’t get cooking for that long. But, dang your results look great!
The meat looks nice, the meal overall looks sparse, and a bit sad.
I’ve done it multiple times. It’s tasty but not worth the work or praise the sub gives it. It wasn’t as tender as I hoped but still decent
Salt?
Go like 136/137 next time and 48 hours. The collagen and connective tissue needs the extra heat and time to really break down. Gotta make sure you pick a well marbled chuck out too
I just did my first Sir Charles today as well super legit. 137 for 32h and grilled on cast iron.
It’s beyond belief.