Just wrapped up my first attempt at doing pulled pork using the Sous Vide. I started the Sous Vide last night. I let it run for 20 hours at 165. When I pulled the bag out the pork had shrunk and there was about 3-4 cups of liquid in the bag. I poured the liquid into a sauce pan to reduce on the stove. I transferred the pork to the Big Green Egg and let it smoke for 3 hours at 280, with some good chunks of hickory for added smoke. 🔥
When I pulled the pork off the grill the bone pulled out clean and the meat shredded just by pushing on it. It had nice flavor. After pulling it I poured the reduced liquid over to taste. It was delicious and really easy.
Next time I will add more dry rub before putting it on the grill. Otherwise it was one of the best pork butts I’ve ever made. 🐖