{"id":706,"date":"2026-08-23T16:45:58","date_gmt":"2026-08-23T14:45:58","guid":{"rendered":"https:\/\/friis8600.dk\/opskrifter\/?page_id=706"},"modified":"2026-08-23T16:45:58","modified_gmt":"2026-08-23T14:45:58","slug":"pulled-pork-sous-vide","status":"publish","type":"page","link":"https:\/\/friis8600.dk\/opskrifter\/index.php\/pulled-pork-sous-vide\/","title":{"rendered":"Pulled Pork &#8211; Sous Vide"},"content":{"rendered":"<p><strong>8 personer<\/strong><\/p>\n<p><strong>Ingredienser:<\/strong><\/p>\n<p><strong>Salt-\/sukkerlage<\/strong><\/p>\n<ul>\n<li>2\u00a0liter\u00a0Vand<\/li>\n<li>100\u00a0gram\u00a0Salt<\/li>\n<li>50\u00a0gram\u00a0Sukker<\/li>\n<li>10\u00a0stk.\u00a0Peberkorn<\/li>\n<li>5\u00a0stk.\u00a0Laurb\u00e6rblad<\/li>\n<\/ul>\n<p><strong>Dry rub<\/strong><\/p>\n<ul>\n<li>4\u00a0spsk.\u00a0Brun farin<\/li>\n<li>2\u00a0spsk.\u00a0Paprika<\/li>\n<li>1\u00a0spsk.\u00a0R\u00f8get paprika<\/li>\n<li>1\u00a0spsk.\u00a0Groft salt<\/li>\n<li>1\u00a0tsk.\u00a0Peber<\/li>\n<li>1\u00a0tsk.\u00a0Cayennepeber<\/li>\n<li>1\u00a0tsk.\u00a0Chilipulver<\/li>\n<li>1\u00a0tsk.\u00a0L\u00f8gpulver<\/li>\n<li>1\u00a0tsk.\u00a0Hvidl\u00f8gspulver<\/li>\n<li>1\u00a0tsk.\u00a0Spidskommen<\/li>\n<\/ul>\n<p><strong>K\u00f8d<\/strong><\/p>\n<ul>\n<li>2 kg Nakkekam \/ nakkefilet<\/li>\n<\/ul>\n<p><strong>Salt-\/sukkerlage<\/strong><\/p>\n<ul>\n<li>Bring vandet i kog og tilf\u00f8j salt, sukker, peberkorn og laurb\u00e6rblade.\u00a0N\u00e5r sukkeret er opl\u00f8st, er lagen klar til brug.<\/li>\n<li>S\u00e6t lagen i k\u00f8leskabet. N\u00e5r den er afk\u00f8let, l\u00e6gges nakkefileten i posen, hvor den skal tr\u00e6kke i\u00a0minimum 8 timer, men gerne op til 12-14 timer.<\/li>\n<\/ul>\n<p><strong>Dry rub<\/strong><\/p>\n<ul>\n<li>Bland alle ingredienserne sammen i en sk\u00e5l. Brug en gaffel eller et piskeris til at blande dem sammen med.<\/li>\n<\/ul>\n<p><strong>Pulled pork sous vide<\/strong><\/p>\n<ul>\n<li>Tag 1\/3 af din dry rub fra og s\u00e6t den til side &#8211; den\u00a0skal f\u00f8rst bruges dagen efter.\u00a0Brug den resterende 2\/3 til at marinere k\u00f8det med:\u00a0Gnub det godt ind i k\u00f8det.<\/li>\n<li>Pak k\u00f8det ind i en vakuumpose og vakuumpak den.<\/li>\n<li>Tilbered k\u00f8det i vandbadet\u00a0i 24-36 timer ved 73\u00b0.<\/li>\n<li>Efter de 24-36 timer tages k\u00f8det ud af posen, og v\u00e6sken h\u00e6ldes p\u00e5 en kande for sig. Der er ret meget v\u00e6ske, men det g\u00f8r ikke noget.<\/li>\n<li>Dub k\u00f8det t\u00f8rt og l\u00e6g k\u00f8det over i et ildfast fad.<\/li>\n<li>Mass\u00e9r nu den resterende 1\/3 af din dry rub ind i k\u00f8det og tilbered det i 30-45 minutter i lukket grill p\u00e5 200\u00b0.<\/li>\n<li>Ydersiden af k\u00f8det\u00a0m\u00e5 gerne blive sort.<\/li>\n<li>Tag k\u00f8det af grill.<\/li>\n<li>Brug to gafler til at trevle k\u00f8det med.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 personer Ingredienser: Salt-\/sukkerlage 2\u00a0liter\u00a0Vand 100\u00a0gram\u00a0Salt 50\u00a0gram\u00a0Sukker 10\u00a0stk.\u00a0Peberkorn 5\u00a0stk.\u00a0Laurb\u00e6rblad Dry rub 4\u00a0spsk.\u00a0Brun farin 2\u00a0spsk.\u00a0Paprika 1\u00a0spsk.\u00a0R\u00f8get paprika 1\u00a0spsk.\u00a0Groft salt 1\u00a0tsk.\u00a0Peber 1\u00a0tsk.\u00a0Cayennepeber 1\u00a0tsk.\u00a0Chilipulver 1\u00a0tsk.\u00a0L\u00f8gpulver 1\u00a0tsk.\u00a0Hvidl\u00f8gspulver 1\u00a0tsk.\u00a0Spidskommen K\u00f8d 2 kg Nakkekam \/ nakkefilet Salt-\/sukkerlage Bring vandet i kog og tilf\u00f8j salt, sukker, peberkorn <a class=\"more-link\" href=\"https:\/\/friis8600.dk\/opskrifter\/index.php\/pulled-pork-sous-vide\/\">L\u00e6s mere &#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-706","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/comments?post=706"}],"version-history":[{"count":1,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/706\/revisions"}],"predecessor-version":[{"id":707,"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/pages\/706\/revisions\/707"}],"wp:attachment":[{"href":"https:\/\/friis8600.dk\/opskrifter\/index.php\/wp-json\/wp\/v2\/media?parent=706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}