Thursday, 7 March 2013

Sous vide pulled pork

  • Pork shoulder
  • Butt rub
  • Wraps or baps
  • BBQ sauce
  • Optional veggies and refried beans
This is possibly the best recipe we've ever featured. You simply won't get a more delicious meal than this and it's so simple. Just vacuum pack the pork shoulder after liberally seasoning it with the Butt Rub and cook sous vide for 20 hours at 70°C. if you want an even moister result, try 40 hours at 60°C. If you don't have a sous vide immersion circulator, you can simple use the beer cooler or crockpot trick instead.

When you remove the pork, something magical will have happened. It will be fall-apart tender but still perfectly done and incredibly moist. Finish it off with a blowtorch or grill or even by frying in a very hot pan in batches. Serve in wraps or baps and try not to eat it all plain!