7 нояб. 2022 г. · This is the recipe I recommend everyone try first after acquiring an immersion circulator for sous vide. So foolproof and so amazing.

16 февр. 2020 г. · I just looked up my notes and I do 162-163 for 19-20 hours for sliceable but super floppy (almost pullable). For pulled, you can go 165-170. I ...

14 мая 2022 г. · I picked the Serious Eats recipe with mojo sauce. I generously salted the shoulder and put it in the fridge for 2 hours, then vacuum sealed it with half of the ...

4 июл. 2020 г. · Need some help on this recipe: serious eats sous vide pork shoulder I've done the 24 HR bath and was planning on finishing on my smoker.

17 июл. 2016 г. · The 2 hour smoke on the sous vide one provided plenty of bark and definite smoky flavor. Was hands down the favorite of all who ate them.

27 июл. 2024 г. · Cooking the port: Salt heavily and rest for 24 hours. The next day I added rub ingredients (granulated garlic, granulated onion, mustard seed, ...

21 дек. 2015 г. · I've done kenjis slow roasted ultra crispy pork shoulder a few times and its delicious but I've thought about replacing the low temp oven ...

28 февр. 2024 г. · Personally, I like the sous vide method as I think it makes the meat juicier; my wife likes the oven method because it browns better, and you ...

12 окт. 2022 г. · It's good - just tastes a normal BBQ shoulder (just without the typical BBQ seasonings/spices) once you shred it - although the skin is a little barkier.

2 июн. 2024 г. · When consulting BBQ recipes that also roast pork shoulders "low and slow", they aim for a final temp between 195-205 F to maximize the collagen breakdown.