Sous-vide cooked pulled pork
Low and slow cooked pulled pork.
Ingredients
1itemspork neck (boneless, trimmed)
Herbs
Preparation
- Rub the pork neck with dry spices.
- Vacuum seal the pork neck in a sous-vide suitable vacuum bag.
- Cook the pork neck for 10 hours at a temperature of 80ºC.
- Shred the meat after cooking and serve as desired.
