To date, the Sous Vide Chronicles have featured two beefs, and two chickens. Now this Pantheon of Meat is joined by its king: The Pig. The weekend plan featured indoor pulled pork [whatwouldbettydo.com], a winter variant of the BBQ classic. But Betty's version takes a mere 3.5 hours, and relies upon a conventional oven. Too easy. This adaptation rejects the null hypothesis in favor of 30 HOURS in WARM WATER.
- Preheat to 175.0°F. This approaches the outer limits of feasibility for a plastic bin warmed by three immersion heaters, so start with hot tap water.
- Prepare pork shoulder as prescribed by Betty.
- Vacuum seal in one or two bags. Deposit in tank.
- Cook for 30 hours or so.
- Remove, shred, serve.
There are a few sous vide pulled pork recipes floating around on the interwebs - my parameters were loosely based on this one [peachesplease.com]. The 30-hour pork shoulder was übertender, impossible to remove from the bag in one piece. Normally, it is "pulled" into shredded goodness using a couple of forks. Here, shredding was achieved by pushing it around a bit with a spoon. Served on toasted Brioche rolls from Trader Joes, along with cole slaw, and vinegar sauce, this sandwich is formulated from 100% WIN.
For next time: the meat itself could have used more flavor - the surface area to volume ratio limited the rub, liquid smoke, and mustard proportions. Better to cut into smaller pieces next time. And lacking the charred bits naturally induced by a real BBQ (and somewhat simulated in the oven) perhaps there's also an opportunity for blowtorch in the next incarnation.