Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

gfweb

gfweb

@Anna N, @JoNorvelleWalker I do Pork loin roast ...137F for 3 hours sealed in a big ziploc bag. Very juicy and fork-tender (example below). I don't brown. Perhaps I should.

 

For a shoulder or a butt, I go 36 hours  at 140 when I make pulled pork

 

130.thumb.jpg.bee1f52547537f88813337d6d0772a31.jpg.

 

 

 

 

gfweb

gfweb

@Anna N, @JoNorvelleWalker I do Pork loin roast ...137F for 3 hours sealed in a big ziploc bag. Very juicy and fork-tender (example below).

 

For a shoulder or a butt, I go 36 hours  at 140 when I make pulled pork

 

130.thumb.jpg.bee1f52547537f88813337d6d0772a31.jpg.

 

 

 

 

  • Recently Browsing   0 members

    No registered users viewing this page.

×