Transform Tough Cuts Into Succulent Delight: How To Sous Vide Pulled Pork

Sous vide is a cooking technique that involves vacuum-sealing food in a plastic bag and cooking it in a water bath at a precise temperature. This method results in evenly cooked, tender, and flavorful food. Pulled pork is a classic dish that is perfect for sous vide cooking.

Ingredients

• 3-4 pound pork shoulder (bone-in or boneless)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup barbecue sauce

Instructions

1. Prepare the pork: Remove the pork from the refrigerator and pat it dry with paper towels. Season the pork all over with salt, pepper, garlic powder, and onion powder.
2. Vacuum-seal the pork: Place the pork in a vacuum-sealed bag. Add the brown sugar, apple cider vinegar, and barbecue sauce to the bag. Vacuum-seal the bag, removing as much air as possible.
3. Set up the sous vide bath: Fill a large pot or sous vide container with water. Set the temperature to 165 degrees Fahrenheit (74 degrees Celsius).
4. Cook the pork: Submerge the vacuum-sealed pork in the water bath. Cook for 24-36 hours, or until the pork is tender and pulls apart easily.
5. Remove the pork: Once the pork is cooked, remove it from the water bath and let it rest for 15 minutes before opening the bag.
6. Shred the pork: Use two forks to shred the pork into bite-sized pieces.
7. Serve: Serve the pulled pork on buns with your favorite toppings, such as barbecue sauce, coleslaw, and onions.

Tips

• For a smokier flavor, add a few hickory or apple wood chips to the water bath during cooking.
• If you don’t have a vacuum sealer, you can use a zip-top bag and the water displacement method to remove the air.
• You can cook the pork for longer if you want it to be even more tender.
• Pulled pork can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

The Benefits of Sous Vide Pulled Pork

Sous vide pulled pork has several benefits over traditional methods of cooking, including:

• Tenderness: Sous vide cooking results in evenly cooked, tender pork that pulls apart easily.
• Flavor: The vacuum-sealed bag traps the flavors of the pork and seasonings, resulting in a more flavorful dish.
• Convenience: Sous vide cooking is a hands-off method that requires minimal effort. Once you set the temperature and time, you can leave the pork to cook unattended.
• Versatility: Pulled pork can be served on buns, tacos, salads, or as a filling for sandwiches.

Variations

There are many ways to customize your sous vide pulled pork. Here are a few ideas:

• Different rubs: Experiment with different rubs to create different flavor profiles. Try a spicy rub with chili powder and cumin, or a sweet rub with brown sugar and honey.
• Different sauces: Pulled pork can be served with a variety of sauces, such as barbecue sauce, honey mustard, or apple cider vinegar sauce.
• Different toppings: Pulled pork can be topped with a variety of toppings, such as coleslaw, onions, pickles, and jalapeños.

Equipment

To make sous vide pulled pork, you will need the following equipment:

• Sous vide machine
• Vacuum sealer (optional)
• Large pot or sous vide container
• Vacuum-sealed bags (or zip-top bags)

Safety

When cooking sous vide, it is important to follow safe food handling practices. This includes:

• Using fresh, high-quality ingredients
• Cooking the pork to a safe internal temperature
• Storing the pulled pork properly

“The Perfect Pulled Pork” Ending

With its tender texture, flavorful taste, and versatility, sous vide pulled pork is a dish that will please everyone at your next gathering. So next time you’re looking for a delicious and easy-to-make meal, give sous vide pulled pork a try.

FAQ

Q: What is the best cut of pork for pulled pork?
A: The best cut of pork for pulled pork is the pork shoulder. This cut is well-marbled and has a lot of connective tissue, which breaks down during cooking and results in tender, flavorful meat.

Q: Can I cook pulled pork in a slow cooker instead of a sous vide machine?
A: Yes, you can cook pulled pork in a slow cooker. However, the sous vide method results in more evenly cooked, tender meat.

Q: How long can I store pulled pork?
A: Pulled pork can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.