jpm,
@jpm@aus.social avatar

I have received a request* to bring my pulled pork shoulder to Easter lunch with the family tomorrow. Follow along** the !

  • demand
    ** mute
18+ jpm,
@jpm@aus.social avatar

The amazing piece of pork in question

jpm,
@jpm@aus.social avatar

And some of the helpers, because piggy is going on a 24 hour journey of self-improvement

jpm,
@jpm@aus.social avatar

This is vaguely the recipe I’m following, straight out of the Anova sous vide stick guide for pork shoulder. It’s a USA-American recipe, so halve the sugar and salt at least

jpm,
@jpm@aus.social avatar

Make you stronk, like bull

jpm,
@jpm@aus.social avatar

1/3 for ron

18+ jpm,
@jpm@aus.social avatar

Piggy getting dusty

18+ liamvhogan,
@liamvhogan@aus.social avatar

@jpm ‘gettin’ piggy wit it’ there you go you can use that one, don’t thank me

jpm,
@jpm@aus.social avatar

(Optional) (if you don’t want the most amazing smoky BBQ sauce at the end)

jpm,
@jpm@aus.social avatar

If it’s worth doing it’s worth overdoing

18+ jpm, (edited )
@jpm@aus.social avatar

Gettin’ piggy wit’ it (h/t @liamvhogan )

18+ jpm, (edited )
@jpm@aus.social avatar

Suck! Suck! Suck!

18+ jpm,
@jpm@aus.social avatar

And into the bath to do a day’s worth of self-improvement

jpm,
@jpm@aus.social avatar

Hm I really need to replace that bracket

jpm,
@jpm@aus.social avatar

Welcome to day 2 of the !

18+ jpm,
@jpm@aus.social avatar

(S)He has risen!

18+ jpm,
@jpm@aus.social avatar

Traveling to the final resting place, over at Deer Park (no deers though). To avoid a repeat of the Christmas disaster in the back of the car, I am not removing it from the vac-pack bag, keeping it in the tall pot with a bit of water left in, and cling wrap under the lid to prevent any spills

18+ jpm,
@jpm@aus.social avatar

You need to securely transport your

18+ jpm,
@jpm@aus.social avatar

First, the gravy. You can just buy a 2KG tub of professional-grade gravy powder, nobody checks if you’re a catering company

image/jpeg
image/jpeg

18+ jpm,
@jpm@aus.social avatar

Next up, the BBQ sauce. Just tip all the meat juice into a saucepan, dump a heap of brown sugar and apple cider vinegar in too, then reduce down to 1/3

image/jpeg
image/jpeg

18+ jpm,
@jpm@aus.social avatar

And the itself. Flash in a very hot oven for about 5 minutes. I forgot to bring the last of the spice rub, but it doesn’t matter

18+ jpm,
@jpm@aus.social avatar

Between the slaw, the duck fat roast potatoes, the garlic bread, and the I am defeated. You’ll need to roll me home

18+ jpm,
@jpm@aus.social avatar

But speaking of roll, this pulled pork, slaw, and BBQ sauce on a buttered bread roll is going to make me explode

~ FIN ~

18+ haakon,
@haakon@aus.social avatar

@jpm would you like a mint? It’s wafer thin.

Unixbigot,
@Unixbigot@aus.social avatar
jpm,
@jpm@aus.social avatar

Right, some content incoming!

jpm,
@jpm@aus.social avatar

Tip 1: use your stove to assist with initially heating the bath, and use a very low temperature to help the cooker at higher bath temperatures. Induction hobs are ideal because they can hold an exceptionally low power.

jpm,
@jpm@aus.social avatar

Tip 2: on long cooks, cover the pot with cling wrap to minimise evaporation. I regularly do 18-24 hour cooks using this, and have never had a problem with the bath running dry

jpm,
@jpm@aus.social avatar

Tip 3: on medium to long cooks of 4+ hours, cover the pot with alfoil to minimise heat loss and reduce the amount of power needed to keep the bath at temperature. Shiny side down.

jpm,
@jpm@aus.social avatar

Tip 4: just buy the longest rolls of cling wrap, alfoil, and baking paper. It’s not like those go bad over time… (see previous 2 toots for photos)

jpm,
@jpm@aus.social avatar

Tip 5: double-seal your vac-pack bags. The seal is the weakest point, especially on higher temperature cooks like this. Move the bag a couple of mm so you get 2 separate seals close together but not overlapping

Taco_lad,
@Taco_lad@aus.social avatar

@jpm here's my tip for long low cooking (I don't have an induction cooktop) - wrap the pot in old towels to insulate it

jpm,
@jpm@aus.social avatar

@Taco_lad also works very well. Electric cooktops also work well for very low sustained heat, but are trickier to get the right temperature. Gas burners usually run too hot, even the small one

mattrobertson,
@mattrobertson@aus.social avatar

@jpm you could do all this in an esky

sortius,

@jpm I'm not sure if it's available up your way, but I was able to get some chipotle liquid smoke the other day. It's quite good if you don't want to spend all day over a smoker

jpm,
@jpm@aus.social avatar

@sortius see continuation of thread. There is mesquite liquid smoke involved

Jplonie,
@Jplonie@aus.social avatar

@jpm it’s going to be very awkward when the pig emerges alive from the smoker on Easter Sunday. Just saying.

jpm,
@jpm@aus.social avatar

@Jplonie a good vet could still save it

Jplonie,
@Jplonie@aus.social avatar

@jpm but at the cost of a nice lunch.

18+ nickzoic,
@nickzoic@aus.social avatar

@jpm that's a good price.

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