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Unpopular opinion: I sous-vide a whole pork shoulder for 24 hours and the texture was like wet cotton candy, not the pulled pork I wanted.
I followed a recipe from a chef in Austin exactly, but I think the collagen broke down too much, so has anyone found a sweet spot between 18 and 22 hours for that cut?
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kimw572d ago
Try 12 hours at 165 next time.
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ruby_wright1d ago
Wait, you cook things for twelve hours?
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phoenix_martin401d ago
Twelve hours? Does my slow cooker even have a setting that low?
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