Sous Vide Pulled Pork Sandwiches Recipe
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.
Ingredients for Sous Vide Pulled Pork Sandwiches
- 4 to 5 pounds pork shoulder, trimmed of excess fat
- 1 tablespoon ancho chile powder or chile powder of your choice
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon liquid smoke
- 1 tablespoon Worcester sauce
- Salt and pepper
- 1 cup cider vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 tablespoon red pepper flakes
- 2 shallots, diced
- 2 tablespoons salt
- 1 teaspoon pepper
- English muffins, cut in half
- 1 bag prepackaged coleslaw mix
- Cheddar cheese slices
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Cooking Instructions for Sous Vide Pulled Pork Sandwiches
At least 24 to 48 hours before serving
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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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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