Sous Vide Pulled Pork

Name: Sous Vide Pulled Pork
Prep time: PTM
Ingredients: 1/4 cup paprika; 2 tbsp brown sugar; 2 tbsp garlic powder; 1 tbsp salt; 1 tsp pepper; 1 tsp cayenne pepper; 2 tbsp honey; 2 tbsp soy sauce; 1/2 tsp liquid smoke

By Sous Vide Guy Pork Sous Vide

October 28, 2017

There's not many things better in this world than a juicy pulled pork sandwich - and not only does sous vide make it juicier, but it's also easier than ever. Thinking of catering for your kids' first birthday party or a family reunion? Try this instead by preparing POUNDS of fresh pulled pork without any sweat.

Ingredients

6-8 lb pork shoulder

Dry Rub

1/4 cup paprika

2 tbsp brown sugar

2 tbsp garlic powder

1 tbsp salt

1 tsp pepper

1 tsp cayenne pepper

Add to Bag

2 tbsp honey

2 tbsp soy sauce

1/2 tsp liquid smoke

Directions

PREPARE IT

1Pre-heat water bath to 165F.

2Prepare spice rub by adding all 'dry rub' ingredients, shown above, into a bowl and mix.

3Completely coat the pork shoulder/butt with the dry rub.

4Drizzle the honey and liquid smoke in your bag, add the pork to the bag, and vacuum seal it. (Alternatively, you can use the water displacement method.)

COOK IT

1Place bagged pork in water bath and cook for 18-24 hours.

2Remove pork (don't get rid of the pork juice, we're using that later!) and pat dry with paper towels. Optionally, you can add a little more dry rub here before you finish it in the oven.

SEAR IT

1Pre-heat oven to 300F.

2Place pork on a wired rack or roasting pan and cook for about an hour or until there is a nice crust. Optionally, you can cool your pork in the refrigerator to cool it down before finishing, to prevent any additional cooking.

SERVE IT

1Using two forks, pull the pork as desired.

2Add pork juice from the bag into a pot and simmer until it thickens up a bit. Strain it with a coffee filter to get rid of any coagulated proteins. Add this to your favorite barbecue sauce for amazing porky flavor.

close full screen

00:00