Love Black Metal

Not sure if its from my phone passing so many dispensaries or all the billboards about 4G

Red White and Burqa

Finishing the Sous Vide Pork Butt

So after two days in the fridge the pork butt was cooked and now set up to crisp up on the grill before pulling apart and adding to the sauce.

Sorry I don't have photos of the finished product as it was ready as the guests arrived and devoured in about an hour. Unfortunately I was too busy getting the rest of the party together to get a proper photo of it, but in a way its good, now you know how freaking delicious it was, it was eaten too quickly to be photographed and isn't that the way food should be?

Sous vide pork butt ready for feasting

Making the sauce.

So the first step was taking the fat cap off the pork juices, they had turned into a delicious smoky porky jelly. We melted down our porky jelly to use as the base for our BBQ sauce. After melting the jelly we strained out the resulting liquid. Then using the ingredients photoed made a basic tomato catsup BBQ sauce. Only ingredient not shown was a little soy sauce added at the end for a little more umami.

Enjoy a scoop of Ice Cream

48 hours later

So after smoking we cooked the pork butt for 48 hours.   Then cooled down in an ice bath before separating the meat juice and fat from the bag.   I will make a sauce out of the meat juice and will crisp up some of the pork with the separated fat later.