New sous-vide equipment options

It looks like there are now a host of DIY water batch controllers on the market (one was demoed at Maker Faire in New York) for $80-$100, and even some pre-assembled ones for $120. If anyone has any experience with these and wants to post a review, that’d be great!

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October 23, 2011. Technique. 13 comments.

Sous-vide Pork Shoulder, e.g. Pulled Pork

Building on the technique I’ve used for ribs (posted previously) I did the same thing with a pork shoulder. Rub & rest overnight, smoke (2 hours, low temp, to get a smoke ring & flavor), sous-vide (48 hours at 146 degrees in this case) and then pull & shred.

Unlike a traditional pulled pork, it didn’t fall off the bone (expected since the final temp never got anywhere close to the 200 degrees or so of typical pulled pork) but the taste was amazing and the bite a little toothy.

Then I used the result as meat I could either shred & serve with sauce, fry up in a wok, or turn into a Carnitas or just about anything that tasty pork is good for.

So this technique is a keeper but I’ll keep experimenting with variations to see how to create the best “traditional” pulled pork using it.

Please experiment and let us know your results! Since my thermal bath is only 5 quarts I can only do one experiment at a time with pork shoulders, even though I can fit 6-8 in my smoker.

October 8, 2011. Recipes, Technique. 9 comments.