Pulled pork is a classic summer BBQ dish that I really love. Here I cook the sous vide pulled pork and then use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
This really comes out more like "chopped pork" than a real sous vide pulled pork but I love it cooked at the lower temperature. For a more traditional pulled pork you can raise the temperature to 145°F (62.8°C) or even 155°F (68.3°C). I call for a vinegar sauce with this recipe but a sweet and smokey BBQ sauce would also work great with the pork.
If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide pulled pork sandwiches you can check out the following.
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Preheat the water bath to 135°F (57.2°C).
Mix the spices together in a bowl. Salt and pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch and place in the water bath. Let it cook 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 your grill to high heat.
When you're getting close to serving the sous vide pulled pork you will want to make the sauce. Whisk together all of the ingredients in a bowl.
Remove the sous vide pork roast from the pouches and pat dry. Quickly sear the pork on all sides on the grill, about 1 or 2 minutes per side. Remove from the heat and chop with a knife until it is in small pieces.
Place a slice of cheese on each English muffin and toast them until the cheese is melted. Place the sous vide pulled pork on top of the muffins and top with the coleslaw and vinegar sauce, then serve.
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