Okay, so technically this is not a veggie eats meat for the first time, Flora is a pescartarian but to us carnivores it’s the same thing.
What is this all about?
I have a new girlfriend! Her name is Flora and it’s going great, we get on really well, she’s funny, she’s a foodie and she wants to see the world. BUT she’s (was) a percartarian. Just in case you don’t know what a pescartarian is… a pescartarian eats fish but not meat. Absurd I know.
It’s not all bad news though, she is now eating meat. One mouthful at a time. Flora has tried chicken, chorizo, bacon and now pulled pork! I first managed to convert Flora on our third date when I barbecued some mouthwatering chicken. Who would have thought a few months later she would be craving bacon on a Sunday morning. To make Floras meat experiences fair we have an agreement; unless the meat is not some of the best I’ve tried or cooked I’m not to feed it her. The meat should also be free range.
The Pulled Pork
Now, I’m not going to lie; this was not my best pulled pork. It was more of an experiment using my latest gadget, a Albert Austin Sous Vide Stick.
Here’s how the pork was cooked:
- Trim and brine the pork shoulder in salt, sugar, rosemary and water for 24 hours.
- Pat dry and apply a rub of garlic powder, paprika, cayenne pepper, thyme and rosemary.
- Vacuum pack and sous vide the pork for 20 hours at 74oC – be sure to top the water up!
- Apply barbecue sauce and finish off the pork in the oven for 20 minutes at 200oC.
- Shred with more sauce and cooking juices.
- Serve and enjoy!
The pork was then shredded with some barbecue sauce and cooking juices and served on a yogurt based flatbread and a sweet potato gratin.
So there we have it, another meat that tastes like chicken or maybe Flora needs to try some more meat before she can truly comment.
Comment below what meat(s) you think Flora should try next. I’m thinking a juicy cheese burger or maybe some brisket!