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Savory Cajun-Infused Sous-Vide Pork

"Pork shoulder soak in Brine water for 2 hours (water, fine salt & black pepper coarse) Drying the pork with paper, put some salt around the pork and coat it with cajun spice. - Put into a vacuum bag, put some rosemary, thyme, whole garlic and some corn oil. - Sous-vide 74'C for 18 hours - Shredded the pork, and simmer with BBQ for about 3 mins"
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This flavorful pork shoulder recipe combines the magic of brining with a robust Cajun spice rub. The sous-vide technique ensures tender, juicy meat, while a touch of rosemary and thyme elevates the taste. Finished with a quick BBQ simmer, this dish is smoky, savory, and packed with flavor, perfect for any gathering.
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