nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Souse vide OR Crockpot

Dat_70462

Hi, I want to make Pulled chicken/pulled beef, do I need to buy crockpot for that or SousVide Supreme/circulator? I really want pulled chicken like in the restaurant.

Thanks!

Find more posts tagged with

Everything Else

Comments

Mira_63004

What Todd and Andy said. On another note, you can use any container/pot for doing sous-vide, doesn't have to be a crock pot.

tshewman

I would tend to agree with Andy, for pulled.....anything, it's pretty tough to beat the efficiency of a pressure cooker. :-)

Andy_Parrott_66285

Or option no.3 which is a pressure cooker. All will give you the results you want, just with different time frames. Pulled pork in a pressure cooker if you follow the carnitas recipe from Modernist Cuisine at home is basically just 1.3kg 1" cubed pork shoulder, with 460g stock, cook full pressure (1 bar /15 psi) for 30 mins. Depressurize, remove pork cubes, (add spices, achiote paste etc and chillies if you want it nice and spicy), reduce stock down to syrupy goodness, then add the cubes of pork on high heat and it will break down within mins.