From 52d93f9b74ce5873a0b41722a7a40ebb7dadc3d0 Mon Sep 17 00:00:00 2001 From: Atlas Date: Sun, 5 Apr 2026 00:37:35 -0700 Subject: [PATCH] Auto-summarize: ATLAS/Cooking/Sous Vide/Pulled Pork.md --- ATLAS/Cooking/Sous Vide/Pulled Pork.md | 13 +++++++++++++ 1 file changed, 13 insertions(+) diff --git a/ATLAS/Cooking/Sous Vide/Pulled Pork.md b/ATLAS/Cooking/Sous Vide/Pulled Pork.md index e6140dc..1f2e20b 100644 --- a/ATLAS/Cooking/Sous Vide/Pulled Pork.md +++ b/ATLAS/Cooking/Sous Vide/Pulled Pork.md @@ -1,3 +1,16 @@ +--- +created: '2026-04-05T05:57:02+00:00' +id: 4824e04a-e38f-4e8c-b1cb-77e4f5d449ef +links: [] +modified: '2026-04-05T05:57:02+00:00' +summary: 'This note explains how to cook pulled pork sous vide: set the precision + cooker to 165°F (74°C) for pulled texture or 145°F (63°C) for sliceable pork, then + cook sealed pork for 18-24 hours, and it can be refrigerated for up to a week before + finishing.' +tags: [] +title: Pulled Pork +--- + To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing. From <[https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html](https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html)> \ No newline at end of file