+
Home Cooking

Sous Vide Pork Shoulder - then grill

michaeljc70 | Jun 5, 201604:16 PM     1

I just started a pork shoulder sous vide for dinner tomorrow (24 hours). I put it at 144 based on some things I read. I am looking to char it on the grill for maybe 15 minutes after I remove it from the sous vide. I am looking for something that I can slice or cut off chunks to serve, not to shred like pulled pork. Do you think this temp will give that results in 24 hours? I am thinking after grilling it will be up to 155 degree.

I was thinking, I could slice it and then grill it too. That might be better in that there would be more surface area for charring.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...

As the Heat Turns Up, the Reds Cool Down: Your Guide to Drinking Red Wine This Summer
Guides

As the Heat Turns Up, the Reds Cool Down: Your Guide to Drinking Red Wine This Summer

by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.