# My first extended use of the Anova Precision Developer Unit

**URL:** <https://community.anovaculinary.com/t/my-first-extended-use-of-the-anova-precision-developer-unit/41>\
**Category:** Anova Precision® Cooker\
**Created:** [September 22, 2014, 6:37pm UTC](https://community.anovaculinary.com/t/my-first-extended-use-of-the-anova-precision-developer-unit/41 "2014-09-22T18:37:52Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![tnguyen](https://avatars.discourse-cdn.com/v4/letter/t/6f9a4e/32.png) [@tnguyen](https://community.anovaculinary.com/u/tnguyen)\
**Post date:** [September 22, 2014, 6:37pm UTC](https://community.anovaculinary.com/t/my-first-extended-use-of-the-anova-precision-developer-unit/41/1 "2014-09-22T18:37:52Z")

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Finally got around to getting \>1 hour cook time with the new Anova cooker. The device preformed flawlessly for previous uses including various eggs (love using eggs as a precision “metric”).

Long story short: have a couple pounds of pork shoulder in with fixings in a bag (food saver) at 149.F with intentions to let it go for 36-37 hours.

I’ll update in a couple days.

[http://instagram.com/p/tQc9H8OJ4A/](http://instagram.com/p/tQc9H8OJ4A/)

Cheers,  
Tim

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**Author:** ![tnguyen](https://avatars.discourse-cdn.com/v4/letter/t/6f9a4e/32.png) [@tnguyen](https://community.anovaculinary.com/u/tnguyen)\
**Post date:** [October 1, 2014, 6:01pm UTC](https://community.anovaculinary.com/t/my-first-extended-use-of-the-anova-precision-developer-unit/41/2 "2014-10-01T18:01:14Z")

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Late to bring the finished product but (almost) everything worked out. I didn’t get a great vacuum from my food saver so the added fat floated to the top in a small air bubble. The new Anova worked perfectly and I confirmed the temp with my pen thermometer several times over the 36 hours of bathing.

Straight out of the bag, the pork still had bite but gave way to a little pull. The meat was very moist. After chilling, the meat was portioned (pulled off from the bone in segments) and frozen before a short thaw and shallow frying. The high heat fry added the caramelization and crispiness the pork needed as well as reheated the pork.

A quick chop, seasoning and plating (taco building) =  
[http://instagram.com/p/tbsk1yOJxm/](http://instagram.com/p/tbsk1yOJxm/)  
(Sorry for the low light pic)

Easy perfect carnitas without filling the house with pork smell (not a bad thing for me actually).

I realized today that with a bit more effort though, porchetta would’ve been a better endeavor. Chopped porchetta would make an excellent taco protein and then I’d have porchetta too. Maybe I’ll do one for Thanksgiving.

Cheers,  
Tim