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	<title>Comments on: Sous vide pulled pork recipe from the other night:1) Cover in dry pork rub 2) 11 hours @165 degrees and 2.5 hours @ 160 (realized I had more time to leave it in water bath so I lowered temp) 3) Save all juices in bag.4) Chill for 45 mins.5) Finish on grill with bbq sauce and a little hickory wood smoke.6) Pull the pork and add juices back in.</title>
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	<description>Life&#039;s Too Short To Eat Bad Food</description>
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