Quick help neded! Pulled pork sousvide bag broke and dinner is in 10h...

Well, As the long title says, I has prepared pulled pork for today, as my best friends are coming. Its the first time they visit me at my new place and they are so excited to see how the Sousevide supreme works, and what it produces...

So I made a pulled pork dinner, everything is done (coleslaw, bbqsause , ownmade tortillabread, starters and desserts) but this morning I discovered that the bag had broke with the meat in the SVS! It was all a big soup. I tasted the meat, and the flavour was all gone. I have put it in an other bag with some bbq-sause-lokalike-thing, and hopes that it will be eatable.

But what if it's not? So I need help with finding something that can replace the pulled pork, and it has to be made within, say, 6hours. Preferble in the SVS since thats the attraction of my guests... (Otherwise I could just fry some chicken or beef, but thats not so fun...)

Any suggestions? (Sorry for my English, its not my first language and I'm kind of in a hurry....

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Samuel_68313

Sorry man, that sucks. At this point best I could recommend is grabbing a pork tenderloin, sear, then package with spices and a little butter, cook at 60° for an hour, sear again, thinly slice, toss meat in spice rub. It won't be pulled pork obviously but that's impossible at this point.

tshewman

Bummer, you could try cranking the temp for 5 hours (e.g. 180ishF) , but better option would be w/o SV and use a pressure cooker if Pulled pork is priority. Will do it in about an hour.
FWIW- I was told to use two bags for long term cooking "just in case". Tough lesson, but I'm sure your friends will be impressed regardless!!

erik.askenberger

Thanks for the advice regarding two bags.

Will do that next time! Has no pressure cooker yet, but thats a good advice aswell!

Went with chicken, since there was no tenderloin at the store. your suggestion was my idea aswell... well, it seems like the "pulled beef" has recovered in the fridge, it seems firmer now than before. Will put them in 65*c for two hours before serving and see how it feels then

It might be "mushy" and then I'll take the chicken instead.

Samuel_68313

I really hate pressure cooked pulled pork, texture is awful in my experience.

Brendan_Lee_56950

Gotta get the timing right for the pressure cooker variety, I've also found that it's much better after a day of rest in the fridge.

Johan_Edstrom_5586

Pressure cooked if rested and or / finished in an oven turns out pretty excellent.

Carlo_451099

Hey everyone!

I am cooking pulled pork butt (164°F/74°C) for 24 hrs. Unfortunately, this morning (after 8 hrs) I woke up and I found the bag was broken and the meat in contact with water. What I did was to briefly rub again with spices, reseal (in 3 bags this time) the pork and put it back in the water bath. Of course the rub is gone, but do you think the meat is ruined?

thanks in adavance for your help

best

Carlo