HANOS catering wholesale

Sous-vide cooked pulled pork

Low and slow cooked pulled pork.

Ingredients

1units.itemspork neck (boneless, trimmed)
Herbs

Preparation

  1. Rub the pork neck with dry spices.
  2. Vacuum seal the pork neck in a sous-vide suitable vacuum bag.
  3. Cook the pork neck for 10 hours at a temperature of 80ºC.
  4. Shred the meat after cooking and serve as desired.