Anybody tried sous vide pulled pork?
I’ve been getting into sous vide cooking, doing mostly chicken and eggs but I’ve also done pork chops and hamburgers … all very good.
Found some pork shoulder yesterday for $1.49/lb so decided to try some pulled pork. I’ve had it in the slow cooker (my rice cooker is too small) hooked up to the SousVideMagic controller @ 160F for 18 hours now (recipe says 24 hours at 160) and … it doesn’t look cooked at all. In fact, it looks distinctly red, like raw beef.
Does anybody know if this a normal part of the process?