We are headed to the beach in a couple of weeks and DS is a dedicated keto diet eater. He is also a dedicated cyclist and stick thin in that genre of bodies so he can do this. I don't necessarily approve but at this point in life I don't get that vote!!
So last time he came he ate a lot ribeyes in addition to the seafood we have. And although I had brought a tenderloin for him to have he opined it was too lean!! So on a Chopped episode they were given pork butt to prepare and the chef put it in sous vide for the 25 minutes he had--not enough but he wanted to slice it. This led me to investigate sous vide for this and it is interesting.
You can do it at 165* for 24 hours and get it to the pulling stage for pulled pork. BUT you can do it at 145-150^ and it will be tender, juicy and maybe pinkish and sliceable. It should also be fat enough to please DS.
And even though the articles about cooking it for pulled pork are enthusiastic about how good it is I don't think I'll give up my oven method for that.
Pork is on sale this week so nothing ventured nothing gained. ALSO Hatch chiles!! May have to make some green chile sauce to go with the pork.
https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe
Here is sort of the pith of the article
At a bath temperature of 200°F, pork shoulders take only a few hours to become fall-apart tender. At 145°F, this same process can take over a day. The results of cooking pork at these temperature extremes are wildly different. Cooked at 145°F, the pork has a firm, almost steak-like texture and can be easily sliced, but not easily pulled apart. It's also very juicy. Cooked at 200°F, the pork shreds at the slightest touch but is also quite dry—most of the internal moisture leaks out into the bag and can't be reabsorbed. Like Goldilocks, I like my pork cooked right in the middle: 165°F for 18 to 24 hours yields pork that is pull-apart tender, but still moister than anything you've ever pulled out of the oven or off the grill.
So last time he came he ate a lot ribeyes in addition to the seafood we have. And although I had brought a tenderloin for him to have he opined it was too lean!! So on a Chopped episode they were given pork butt to prepare and the chef put it in sous vide for the 25 minutes he had--not enough but he wanted to slice it. This led me to investigate sous vide for this and it is interesting.
You can do it at 165* for 24 hours and get it to the pulling stage for pulled pork. BUT you can do it at 145-150^ and it will be tender, juicy and maybe pinkish and sliceable. It should also be fat enough to please DS.
And even though the articles about cooking it for pulled pork are enthusiastic about how good it is I don't think I'll give up my oven method for that.
Pork is on sale this week so nothing ventured nothing gained. ALSO Hatch chiles!! May have to make some green chile sauce to go with the pork.
https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe
Here is sort of the pith of the article
At a bath temperature of 200°F, pork shoulders take only a few hours to become fall-apart tender. At 145°F, this same process can take over a day. The results of cooking pork at these temperature extremes are wildly different. Cooked at 145°F, the pork has a firm, almost steak-like texture and can be easily sliced, but not easily pulled apart. It's also very juicy. Cooked at 200°F, the pork shreds at the slightest touch but is also quite dry—most of the internal moisture leaks out into the bag and can't be reabsorbed. Like Goldilocks, I like my pork cooked right in the middle: 165°F for 18 to 24 hours yields pork that is pull-apart tender, but still moister than anything you've ever pulled out of the oven or off the grill.