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Sous Vide Pulled Pork

A type of barbeque that takes its name from the way the meat looks when it is served, pulled pork is a hearty dish enjoyed by many. This is literally composed of pork shreds that have been pulled apart during the cooking process or chunks of meat which can be pulled apart by hand. In order to come up with this, a slow cooking process that uses low heat must be used. Traditionally, this dish is prepared with a smoker and requires long hours of watching over the meat.

An easier way to prepare pulled pork is with the use of the sous vide process. This technique works on the same premise of combining slow cooking and low heat, however it does not require having to keep constant watch over the meat. With sous vide pulled pork, it is possible to put the meat into the water bath and come back for it when it is done. Additionally, traditional pulled pork makes use of the shoulder to keep the meat from drying out. With the sous vide method it is possible to use leaner cuts without worrying about losing moisture in the meat.

For sous vide pulled pork, the meat is held at a temperature of 137°F / 57.2°C for medium rare. However, it may also be done at higher temperatures of 145°F / 62.8°C or even 155°F / 68.3°C if a more traditional version is desired. Whichever temperature is used, the pork is usually cooked for 1 to 2 days to allow it to reach the ideal doneness.

Any desired seasonings, including smoke flavoring, may be added to the meat before it is cooked. This will allow flavors to be fully absorbed while cooking. Being a versatile dish, pulled pork can be used for the traditional sandwich filling served with slaw and barbeque sauce, it may also be used with flour tortillas, put on pizzas or even be served over rice among other things.

Sous Vide Pulled Pork Recipes and Articles

Tortilla Soup with Shredded Sous Vide Pork Recipe

Placeholder My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.

Why is the Sous Vide Pulled Pork Temperature Different Than Smoking?

Placeholder An Ask Jason question answering why the temperatures used to cook pulled pork in sous vide are different than the recommended temperatures used when smoking it.

Sous Vide Pulled Pork Recipe with Chili Pepper BBQ Sauce

Placeholder Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.

Sous Vide Bourbon BBQ Pulled Pork Recipe

Placeholder 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.

Sous Vide Pulled Pork Sandwiches Recipe

Placeholder Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I 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!

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