Sous Vide Pork Shoulder at 165F, Smoked 2 hrs first, water turning rusty colored about 6 hrs into the cook
Yesterday I decided to try pulled pork and this calls for a temp of 165F for 18-24 hrs. I smoked it for 2 hrs then vacuum sealed it up. I always do multiple seals on each end on long cooks so I sealed each end 3 times each one about Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude