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I sous vide a pork shoulder for 36 hours and the texture was all wrong
Wanted to try something new for the pulled pork at my spot in Austin. Set the circulator to 165F, went for a full day and a half. Expected fall-apart tender. Got a weird, almost crumbly, dry texture instead. Total waste of a good cut. I think the long cook broke down the collagen too fast, maybe? Or maybe that temp was just too high for that long. Anyone have a solid time and temp for sous vide pork shoulder that actually shreds right?
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calebhall15d ago
Your temp was way too high for that long a cook. It reminds me of when I tried to rush a brisket and got stringy meat instead of tender. Lower and slower always wins with tough cuts like that.
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lauras8315d ago
Yeah, 165 for that long is basically turning it to mush. It's like when you overthink a simple problem and make it worse. The collagen needs time to melt, not get blasted apart. Try 155 for 24 hours next time, the texture holds together so it actually shreds.
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