Boston Butt Shredded Pork

Cooking pork in Sous Vide for a shredded pork dish that will he finished on Green Egg

Author

Anthony Palermo

Prep Time: 00:30

Recipe Time: 04:00

Temperature : 165F / 73.9C

Ingredients

• Pork Boston Butt or similar cut
• Garlic
• Rosmery
• Cumin
• Black peppercorns
• Salt

Directions

1. Add all ingredients into bag and Sous vide for 4 to 4:30 hours.
2. Prepare Green Egg convection mode and bring temp up to 525 F.
3. Remove juices from pork. Set aside
4. Cook Porto on Green Egg for about 30m fat side up

Finishing Steps