Pulled Pork Sous Vide
2010-01-21
Chris Shenton

We've got 2 pounds 3 ounces of that Costco (factory) pork loin that we
want to do as pulled pork. We put a rub we made for brisket on it,
then Irene smoked it for a while over a cool smokey fire while smoking
some bacon.

There is a wide range of times and temperatures that people are using
for pulled pork, including:

    http://amath.colorado.edu/~baldwind/sous-vide.html
    8-12 hours	176F/80C
    24 hours	155F/68C

    http://sousvide.wordpress.com/
    7 hours @ 163F then 2 hours @ 202F

    http://chowhound.chow.com/topics/367547
    9 hours	160F

    http://forums.egullet.org/index.php?/topic/130471-sous-vide-turkey/
    48 hours	135F

Pork loin's not tough like pork shoulder you'd typically use for
pulled pork, so we don't need to the higher temperatures to break down
tough fibers, so we'll try the long and low version, 48h @ 135F.