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Let’s Sous-Vide! Delicious pulled-pork sandwiches by the talented @ZimmysNook! This 8-pound pork shoulder was well seasoned before being cooked in a sous-vide bath for 26 hours. Then torched, shredded, sauced and loaded onto brioche buns with provolone, sauce, spicy pickles, and chilies. Brushed with garlic butter, tossed in the oven until the cheese was bubbling…