The #FoodSaver Adventure continues, but I’ve upgraded my machine (FM5000) and I wanted to share why! I’ve had this machine for several months now and I absolutely love it (especially for soups, broths, and sauces). Today, I’m going to utilize it for making Pulled Pork in my #Anova Immersion Circulator (#SousVide)! And after this adventure, I may never make pulled pork another way again. This is amazing!
* High Plains Spice Company Pig Tickle: https://highplainsspicecompany.com/?s=PIG+TICKLE
* FM5000 Series (affiliate link): https://amzn.to/3bc3nyQ
* After-market Sealer bags (affiliate link): https://amzn.to/3jE2L9P
* Anova Precision Cooker (affiliate link): https://amzn.to/3Gj0rit
Original recipe from Sarah at Savoring the Good: https://www.savoringthegood.com/sous-vide-pork-shoulder/
Preheat the sous vide water bath to your preferred cooking temperature. My personal preference is 165°F / 74ºC for pull-apart, shreddable tender pork or use 145°F / 63ºC for pork that is tender but still sliceable
Coat the pork in your favorite dry rub. Place the coated pork in a vacuum seal bag. Submerge the sous vide bag in the water. Cook for 24 hours.
Remove from the sous vide, remove from the bag, reserve the juices. Pat the meat dry, add another layer of dry rub. Place the meat on a rimmed cookie sheet and cook for 1 ½-2 hours until a wonderful crust forms on the meat. Pull the pork for sandwiches.
Print your recipe here:
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