Cooked a 7.5lb picnic @ 131F for 72 hours, it was seasoned simply with S & P before being vac bagged. Got an ice bath and into the fridge overnight. I truly didn't know what to expect when it finally came out of it's bag. Would it have form or would it just fall into a pile of pulled meat? I did know that I wanted a crispy-skinned outside and butter tender inside. I thought my vortex might do this nicely but the hunk of pork was too big. So I got the PK stoked up, put some oiled and salted bakers on, and put the CI skillet over the coals to preheat. The picnic got a light mist of EVOO, and was rubbed with a spicy-cocoa nib mixture. When ready a bit of lard was tossed into the CI pan and the pork was gently placed in also. Oh the sound of that sizzle!!! After a while flipped the picnic to crisp the skin. IT got up to 151 but boy oh boy was that some tender and crispy pork! And what awesome flavor! Definitely a redo!
Served with a dressed up tater and a killer salad!
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