Pork
Pork. The other white meat. Pork sous vide is an excellent way to avoid drying out the meat. This year the USDA lowered the minimal cooking temperature from 160ºF to 145ºF. The great thing about sous vide is that we can even go lower and still sufficiently pasteurize any cut of pork.
Fatty Cuts Of Pork
| Leg Cutlet | Top Leg Roast | Blade Roast | Boston Butt |
| Boneless Blade Roast | Blade Steak | Boneless Arm Picnic Roast | Spareribs |
| Pork Belly |