Question about a new sous vide method I tried on a pork shoulder. It came out way too soft, like it fell apart before I could even slice it. What did I do wrong?

3 comments

3 Comments

betty_palmer1mo ago

Honestly, is that even a problem? Sounds like perfect pulled pork to me.

hayes.jake28d ago

Betty, I've gotta say I'm with @xenagarcia on this one. I read somewhere that the difference between slicing and pulling isn't just about temp, it's also about how the collagen breaks down. At 145F the meat is still firm enough to slice clean, but once you hit 190F and beyond all that connective tissue melts and you're basically making pulled pork whether you want it or not. So if someone actually wanted sliced pork and ended up with pulled, that's a legit disappointment even if it tastes good. The texture is totally different, you know?

xenagarcia1mo ago

Ugh, temperature or time issue for sure. For slicing, you need it around 145F, not the 190F+ for pulling. How long did you cook it?