Wanted to try my hand at pulled pork Sous Vide as one of the entrees for a Super Bowl shindig we’re hosting this afternoon. After doing some online research, I settled on a 5 lb pork butt and did a mild rub. I seared it prior to vacuum sealing because I had read that these can get fall-apart tender after a long cook in the water bath. I set my Anova for 136* and put the pork butt in for 60 hours.
Here’s the butt all rubbed up with spices and ready for the pre-sear. On a personal note, I do love rubbing butts.
Seared & Sealed
After 50+ hours in the water bath, you can see a boat load of juices in the sealed pouch
Here it is fresh out of the water bath
Ready for the post-cook sear
