Sous Vide BBQ Pulled Pork Recipe

A new twist on an old favorite

BBQ pulled pork is a classic meal, but it's unlikely you've ever had it quite like this. If you'd rather not drag out your big smoker grill, check out this great BBQ pork recipe using an immersion circulator.

Ingredients

  • 1 Boneless Pork Shoulder
  • 1 oz Kosher Salt
  • 2g Prague Powder #1
  • 3 oz Molasses
  • 1.5 oz Liquid Aminos
  • 1/2 oz Liquid Smoke
  • BBQ Rub

Time

26 hours total

30 minutes active

Yield

Pulled Pork for 15-20 people

Equipment

Circulator

Vacuum Sealer (Optional)


A few notes about the recipe:

Why sous vide instead of smoke?

Smoking pulled pork is *delicious* - but some people who live in apartments, don't have a smoker, or don't have the know-how to smoke can benefit from this alternative.

What if I sous vide the shoulder longer?

For alternatives, shortening the cook time (say, 12 hours) will allow for more of a chopped, tender pork sandwich, while cooking longer (more like 48-72 hours) will result in extra "pull-able" pork -- it just depends how you like it!


1. Season with Salt Rub

  • 1 oz Salt
  • 2g Pink Salt

Season very liberally, being sure to completely salt the pork shoulder.

2. Brush with Liquid Smoke, Liquid Aminos, & Molasses

  • 1/2 oz Liquid Smoke
  • 1 oz Liquid Aminos
  • 2 oz Molasses

The combination of smoke flavor, molasses, and liquid aminos creates a complex smokey, sweet & savory flavor to simulate real BBQ.

3. Bag and Circulate

Vacuum seal if able - otherwise a Ziploc bag works, just pin it to the side of the pot.

Circulate @165 degrees for 24 hours.

4. Brush with Liquids Again

  • 1 oz Molasses
  • 1/2 oz Liquid Aminos

A second coating will help the rub adhere to the pork and create a more realistic "bark" to the pork.

5. Rub with BBQ Rub

  • BBQ Rub of your choice

Season very generously with the BBQ rub - this helps create the "bark" and gives a flavorful/spicy exterior to contrast the rich, fatty interior.

6. Bake in the Oven

Bake 2 hours at 250 degrees.

Finishing in the oven at a low temperature helps dry out the exterior, the way a smoker slowly creates a rich, caramelized bark.

7. Pull the Pork

At this point, your pork just wants to fall apart - use your hands or some forks to shred it. 

Try to shred it so you'll get pieces of the bark in every bite for a complimenting mix of flavors and textures.

8. Serve

The moment you've been waiting for - service.

I recommend piling cole slaw on top for a crisp, cool crunch and I love picks on mine for a tart contrast to the savory pork.

Serve with your favorite BBQ sauce - I like a good Carolina gold sauce, but this pork holds up well to all sauces.

Enjoy ~

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