Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
Pulled pork is very easy to make with sous vide. We pair it with a very simple BBQ sauce but you can save time by using your favorite store brand or by making extra sauce to store in the refrigerator or freezer.
You can use extra sous vide pork in sandwiches, tacos, on nachos, or freeze it in 1 cup portions for later use.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Bourbon BBQ Pulled Pork you can check out the following.
This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!
Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Mix the spices together in a bowl. Pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
Preheat the water bath to 135°F / 57.2°C.
Place the pouch in the water bath for 1 to 2 days.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a grill to high heat or a pan to medium-high heat.
When you're getting close to serving the pork you will want to make the BBQ sauce. Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for 5 to 10 minutes and then remove from the heat.
Remove the pork from the sous vide pouch and pat dry. Quickly sear the pork on all sides, 1 or 2 minutes per side, until just browned. Remove from the heat and chop into small pieces.
Alternatively, you can grill the sous vide pork until it just begins to char. This can add some great flavor, though you will trade a little tenderness around the outside.
Serve with a spoonful of the BBQ sauce over top.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!