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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.

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