![]() ![]() Just as the water gets to the gap in the bag, close the bag.Submerge the bag in the water allowing the pressure of the water to force the air out.Place the meat in a heavy-duty, zip-top bag and close all but about 1 inch of the zip-top bag.To submerge your pork using the water displacement method: ![]() Water displacement is when the pressure of the water forces the air out of the bag. There is less chance of a puncture from the bone with water displacement vs. This is my preferred method of sealing the bag when there is a bone in the meat. I have found that using the water displacement method works well for either a bone-in or a boneless pork butt. My personal preference is 165☏ / 74✬ for pull-apart, shreddable tender pork or use 145☏ / 63✬ for pork that is tender but still sliceable. I suggest two different temperatures, depending on your desired doneness. The beauty of using sous vide to cook your pork shoulder is you have control over the texture and doneness of the meat. □️ What temperature do you sous vide pork shoulder? Using a 2-step cooking method, you are still getting the amazing smoky flavor and crust, without leaving it on the grill/smoker for hours on end.
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