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Adventure in Sous Vide

20161011_1833261600x1200I was hoping this pork shoulder would really take on a lot of the flavor of this mojo marinade when I vacuum sealed it in this pleated bag.  Alas, the bag was a poor choice as it turned out.20161011_1948051600x1200It looked good here, but it was just getting started.  I set the temp at 175 and let it run all night.  Alas, the bag developed a leak, I fault the high temp and the fact that the pleated bag meant that the sealer had to heat through 4 layers for a seal.  I don’t know if a regular bag will hold but I am unlikely to test it at that temperature again.  Maybe 160-165.20161012_0955121600x1200At any rate the internal temp made it only to 165 and needed a boost if I was going to be able to pull it apart.  I gave it a rub with my generic mixture and put it into a 400 oven for an hour and some.20161012_1057581600x1200That worked very well, I didn’t wait for it to cool enough for a thorough pulling, instead chopping the big pieces up in a different pan with that heavy spatula/scraper.20161012_1102481600x1200While the shoulder was in the oven these buns were prepared for baking and they went into the already hot oven as the meat was being chopped20161012_1149391600x1200All in all, the sous vide fiasco was disappointing but the shoulder wasn’t totally ruined.  I was hoping to use the pork in a mostly authentic Cuban sammich.  I’ve been told that the mojo pork is key for those.  Sad!

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Posted on October 13, 2016, in Fun with Food, Gadgets, JeffreyW and tagged , , , , , , . Bookmark the permalink. Comments Off on Adventure in Sous Vide.

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