Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I was reading about this variety of vinegar-based sauces as a compliment to pulled pork - to cut through some of the fattiness. So, of course, back I come to AR for a recipe. Replaced the sugar with Stevia in the Raw and used this Cholula Chipotle sauce I found the other day. Wow! Really did the trick on some leftover pulled pork. And no carbs to boot.
And can I say, pulled pork, vacuum sealed with a Foodsaver and then frozen, makes the best leftovers - just cut the corner open and zapped it in the microwave at 70% power for about 7 minutes (for a family-sized portion). Tender and juicy by itself, but that much better with the sauce.
