SV Pork Roast Oct 30, 2012 3:57:45 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by BBQ Butcher on Oct 30, 2012 3:57:45 GMT -5 I had a very small bnls Rib End of Pork* that I seasoned with Kosher Salt, applewood smoked black pepper and granulated garlic. I seared it in a cast iron skillet and then cooled it back down.After it was cooled sufficiently, I vacuum packed packed it for later cooking.I set the temp in the Demi for 154° and cooked it for 6 hours. I left it in the bath for an additional 30 minutes while I prepared the rest of the meal......fried potatoes and sauteed spinach.Great taste and the other half was amazed at the tenderness of the meat. You could literally cut it with a fork. I am more impressed every day with Sous Vide style cooking *If you ever see "Pork Rib Eye" advertised in a restaurant, this is the cut they are using. It may or may not contain a bone.