I've got a large family gathering at my house on October 8th. Just need a simple cook to provide a late lunch around 2pm.
Based on what others have told me, pulled pork is one of the more forgiving cooks so I'm leaning that way with Meatheads coleslaw and good buns.
I'm leaning towards sous vide with a big chill a couple days before so I can just slap it on the bbq for a smoke and finish for a few hours before the event.
I haven't done pulled pork sous vide before and I am nervous about trying something new for such a big crowd.
Any concerns?
I thought I would use Kenji Lopez's approach at good eats http://www.seriouseats.com/recipes/2...er-recipe.html
I'll use Memphis rub.
Kenji recommends 165 for 18 to 24 hours for a texture like traditional pulled pork.
I'm a little nervous about using ziploc bags at that temp. Will they hold?
Your thoughts are appreciated.
Hugh
Based on what others have told me, pulled pork is one of the more forgiving cooks so I'm leaning that way with Meatheads coleslaw and good buns.
I'm leaning towards sous vide with a big chill a couple days before so I can just slap it on the bbq for a smoke and finish for a few hours before the event.
I haven't done pulled pork sous vide before and I am nervous about trying something new for such a big crowd.
Any concerns?
I thought I would use Kenji Lopez's approach at good eats http://www.seriouseats.com/recipes/2...er-recipe.html
I'll use Memphis rub.
Kenji recommends 165 for 18 to 24 hours for a texture like traditional pulled pork.
I'm a little nervous about using ziploc bags at that temp. Will they hold?
Your thoughts are appreciated.
Hugh
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