Ok so I have a boneless pork shoulder hanging in the freezer from Costco and I was thinking of doing something a little different than a traditional pulled pork. What I want to do is butterfly the shoulder and make a Porchetta. I would rub the inside with porchetta spice(garlic, citrus zest, fennel, rosemary, etc), then roll and tie. I'm not sure if I want to sous vide or do it all on the cooker. Now here are the questions I have for the esteemed pit masters on this site
Thanks for the help and reccs
- Sous Vide. What time and temp for the bath? Bear in mind I want to keep this sliceable, not pulled/shredded
- Overall finishing temp to keep a sliceable texture? 180-190?
Thanks for the help and reccs
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