How To Make Pulled Pork - Recipe
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PapaSop No, the reason we used more on the Butter Flavored one is because that is what they seasoning calls for, you dont have to use more, or less water when sous vide cooking. For Pa’s I’d recommend following the instructions and use 6.2 oz in 2 quarts of water.
Never understood removing the fat cap. One of the ones we used in this was over trimmed for my tastes. The fat adds flavor and juiciness!
Good luck and let us know how it turns out. Oh sorry, yeah I don’t think a topical rub willover power the pas taste so Id say feel free to use one!
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Jonathon
Just re-watched this video again and have a couple questions. You used two different amounts of water for the smoking vs sous vide.
Why?
Is there a certain mix rate for the Pa’s per quart of water depending on the method or size of butt?I’ll be smoking this one. I also read about removing the fat cap before smoking??? Really?
This will be my first attempt using the Pa’s so I didn’t plan on using an outside rub, want to see what the Pa’s taste like or wouldn’t it matter?
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Jonathon Joe Hell
Thanks guys. Appreciate it. Guess sometimes I over think this stuff. Just looking forward to trying the Pa’s after hearing so many good things.
I’m leaving the fat cap on for the same reasons you mentioned.
Also will use a rub I have.
I’ll be on a meat vaca this coming week so will let you know how it goes. Maybe even pics if I remember to take any. -
PapaSop Meat Vacation? My wife has been bothering me to take a vacation for my 40th…I was going to go somewhere nice and sunny with free drinks and take a fishing excursion or two but you have intrigued me with the thought of going somewhere specifically for the meat…
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PapaSop Meat Vacation? My wife has been bothering me to take a vacation for my 40th…I was going to go somewhere nice and sunny with free drinks and take a fishing excursion or two but you have intrigued me with the thought of going somewhere specifically for the meat…
Jonathon
That’s a great idea but my vacation will be in the kitchen and garage. The plan is to do some brats, breakfast sausage, venison sausage and snack sticks and that pulled pork. And probably a steak or two along the way. -
PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!
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PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!
Jonathon
LOL. After one day of sitting I’d be like, ok, this is boring, lets do something. Perhaps I’ll include an umbrella drink in my next meat pic.
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Well here’s some sous vide pulled pork that I made, my recipe differed a little from Jonathon s because I went @ 165 for 24 hours, then finished mine on the smoker for 3 hours at 225 to give it a good smoke flavor. I injected my pork shoulder using Waltons Automatic Syringe Injector with Butcher BBQ Pork Injection, and rubbed it with Bad Bryon’s Butt Rub.
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Tex_77 I think that is probably the right call. Sous Vide has it’s place but so does smoking!
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Tex_77 I think that is probably the right call. Sous Vide has it’s place but so does smoking!
i just have a hard time getting in the sous vide or waterbath cooking style. Seems like alot of wasted time and extra steps to me, maybe someday i might realm into the new cooking society just to see what its all about
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i just have a hard time getting in the sous vide or waterbath cooking style. Seems like alot of wasted time and extra steps to me, maybe someday i might realm into the new cooking society just to see what its all about
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Joe Hell yes i so wanna try a reverse sear. I just learned about it last week
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twilliams It’s pretty simple, pretty much the same principals as sous vide, low and slow, then sear the heck out of it.
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twilliams It is the best way to cook a steak. Check out this post from joe hell which is an amazing breakdown of his experience with sous vide vs reverse sear, this has everything you need https://meatgistics.waltonsinc.com/topic/1300/sous-vide-vs-reverse-sear
Then there is this https://meatgistics.waltonsinc.com/topic/952/reverse-sear-vs-sous-vide and this https://meatgistics.waltonsinc.com/topic/952/reverse-sear-vs-sous-vide
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Joe Hell Also, I moved that post into your blog, that post deserved a bump. I hope anyone who did not follow it initially reads it now.
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twilliams Nothing to it…low and slow then sear the crap out of it! lol. I’ve got a t-bone from the shop that I intend to do that with this afternoon. Can’t wait!
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Joe Hell Also, I moved that post into your blog, that post deserved a bump. I hope anyone who did not follow it initially reads it now.
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Done, done and done!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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