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Post by BBQ Butcher on Sept 13, 2013 3:56:50 GMT -5
Technically NOT the "collar", but the nice lean half of the Pork Shoulder Butt opposite the Blade bone that develops into the "Pork Collar". This was seasoned with kosher salt only and went into the SV at 160° for 11 hours. Had trouble keeping the little b*st*d submerged! Two racks and a plate and it kept swimming around like a shark. Finally forced it between the racks You can see how crammed in it was There are the rack marks...... A little sear in the frying pan and a couple of slices..... See how juicy it is? Man, was this tender and tasty! And a nice bag of "broth" for the freezer
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