Go to the Recipe: Pulled Pork Level 99 - Whole Pork Leg
Wa wa wee wo! That is an awesome set up dude. Looks good!
- originally posted by Grant Lee Crilly
Sweet.
Can you add an option to list ingredients as percentages?
Here's a simple trick for that, set what ever ingredient you want to 100 and you will get the other ingredients as baker percentages.
No, what I mean is that when adding a community recipe, I'd like to option of using percentages from the start. If you look at my recipe, everything is in grams, whereas I would have preferred to list all as percentages of X or X + Y (in this case, the combined weight of pork and water).
Nice setup and instructions Nicholas. I've been trying to devise how to do traditional bbq pulled pork with consistent, repeatable results (my Weber Smokey Mountain is a difficult to use for longer smoking sessions).
I'm curious as to why you started by smoking, and finished sous vide... did you give any thought to reversing the order? Sous Vide for 72 hrs, rub, low and slow smoke for 6 hrs... I would think this might improve overall bark, and yield something a little more traditional bbq-like. If you've tried this route, I'd love to hear your impressions/results.
Hey Koko,
Since I posted the recipe, I've changed my equipment a few times (I'd be happy to review a Joule, looking at you @Grant Lee Crilly), and currently use a Nomiku (v2). I've found that you can get good bark either way, so its just a matter of what's more convenient for you. The smoke ring development won't happen if you put the meat in the water bath first, though.
