ArrayArray{"version":"1.0","provider_name":"Ground Up Gourmet","provider_url":"https:\/\/www.groundupgourmet.com","author_name":"Anthony","author_url":"https:\/\/www.groundupgourmet.com\/author\/admin\/","title":"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.","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/www.groundupgourmet.com\/sous-vide-pulled-pork-recipe-from-the-other-night1-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-a\/\">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.<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t!function(d,l){\"use strict\";var e=!1,n=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),c=0;c<n.length;c++)n[c].style.display=\"none\";for(c=0;c<s.length;c++)if(r=s[c],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=l.createElement(\"a\"),i=l.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,o.test(i.protocol))if(i.host===a.host)if(l.activeElement===r)d.top.location.href=t.value}}},e)d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),d.addEventListener(\"load\",t,!1);function t(){if(!n){n=!0;for(var e,t,r=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=l.querySelectorAll(\"iframe.wp-embedded-content\"),s=0;s<i.length;s++)if(!(e=i[s]).getAttribute(\"data-secret\"))if(t=Math.random().toString(36).substr(2,10),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t),r||a)(t=e.cloneNode(!0)).removeAttribute(\"security\"),e.parentNode.replaceChild(t,e)}}}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.groundupgourmet.com\/sous-vide-pulled-pork-recipe-from-the-other-night1-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-a\/embed\/\" width=\"600\" height=\"338\" title=\"Embedded WordPress Post\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/www.groundupgourmet.com\/wp-content\/uploads\/2015\/08\/11820461_1672567529633739_1090481870_n.jpg","thumbnail_width":600,"thumbnail_height":600}