[Don_Ret_USAF]

Cooked a 3 lb. pork shoulder butt roast Sous Vide. I seared the roast on all sides. Set water temp for 145F and cooked it for 26 hrs. I used a probe to monitor the temp of the meat. I covered the container with plastic wrap and did not have to add any extra water during the cooking. Set the water flow for low using the hydro pro circulator. When the roast was finished Sous vide. I seared the roast with a blow torch. Then shredded half of it for sandwiches, and the other half sliced for dinner. Add BBQ sauce with a mixture of Worcestershire sauce. This really made the BBQ taste better. I do not have a smoker but use liquid smoke for the Smokey taste.

[PJ-Comix]

Cooked a 3 lb. pork shoulder butt roast Sous Vide.

Did you make chicharrones from the skin?