Five spice pulled pork

Ingredients for 8

• 1/4 cup of Soy Sauce

• 3 Tablespoons of Go Chu Jang

• 3 Tablespoons of Hoisen Sauce

• 3 Tablespoons of Ketchup

• 3 Tablespoons of Rice Vinegar

• 2 Tablespoons of Clover Honey

• 2 Tablespoons of Sesame Oil

• 2 Teaspoons of Chinese 5 Spice Powder

• 2 inch Piece of Fresh Ginger, Peeled and Grated

• 8 lb Pork Shoulder with Bone

Directions

• Step 1

  Mix everything but the pork together in a bowl

• Step 2

  Place pork in a vacuum bag

• Step 3

  Add Marinade.

• Step 4

  Now using vacuum sealer seal the bag removing all air.

• Step 5

  Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Set temperature to 67,8 Celsius and time for 24 hours. Start!

• Finishing Steps

• Step 0

  Remove from bag and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.

• Step 1

  Pre-heat smoker or grill setup for indirect cooking to 108 C . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.

• Step 2

  Cook pork shoulders till internal temperature of 71 C then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.

• Step 3

  Using my bear claws, I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.

• Step 4

  Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.

• Step 5

  Ready to serve!

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