Heavenly Pulled Pork

Ingredients for 1

• Dry Rub Ingredients as Follows:

• 1/4 Cup Smoked Paprika

• 1/4 Cup Brown Sugar

• 1 tbsp Garlic Powder

• 1 tbsp Onion Powder

• 1 tbsp Black Pepper

• 1 tbsp Turmeric

• 1 tsp Cinnamon

• 1/4 Cup Salt (optional in rub as some prefer to salt separately)

• For the Sandwich:

• Favorite Buns

• Coleslaw to add the crunch and tang to the sandwich (Homemade or store bought)

• Optional: Deep Friend Onions

• 3 cups Oil

• 3 cups Flour

• 1 large sweet Onion

• BBQ Sauce pairs amazing with this recipe is: Lillie's Smoky Barbeque Sauce No. 22

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 170ºF / 76.7ºC

• Step 2

  I attached Youtuber Guga's video who inspired me to try this. Prepare meat by trimming any hard, large pieces of fat the butcher missed. Now score the meat on both sides cutting 1/4 to 1 in into meat rubbing the dry rub into all the cut and smooth pieces.

• Step 3

  OPTIONAL: Using a pellet smoker ( $10 online- and its instructions) use favorite wood pellets and smoke the entire shoulder for 1-2 hours at the lowest temp your grill can be or turned off entirely and cold smoke the meat. Example my Weber is 3 burners and I turned off 2 and kept the 1 under the smoke tube on the lowest setting. The meat goes on opposite end not receiving much heat. This kept the grill at around 175-225F. This enhances the flavor immensely and adds some texture once the meat is shredded. This step is not intended to cook but enhance flavor. This is arguably the only baby sitting part of the cook depending on smoking method.

• Step 4

  DOUBLE bag the entire shoulder using a vacuum sealer to ensure no leaks. Ensure large enough container and that the meat is slightly elevated off bottom and always completely submerged. I use a 1.2 lb weighted Sous Vide chain to keep pork under water. It will start to float about 10 hours in my example.

• Step 5

  Remove shoulder from water and let rest while you make the onions and/or prepare the other sandwich items. Onions: Heat oil to around 325 using cooking thermometer or infrared worked for me. Remove Onions from buttermilk and fully coat them in flour. Attempt to shake off any extra and carefully add to hot oil paying attention to separate them while dropping in pan. When ready they will float and should be a golden onion color. Enjoy!

• Step 6

  Remove the drippings 2-4 cups and spoon as much or little as you desire. It will be incredibly juicy and you will love it. This juice can be saved in a mason jar and even frozen. It will solidify in fridge making it very easy to take a spoonful and through it into vegetables or other proteins to add moisture.

• Step 7

  Using large forks shred the meat to desired consistency and adding any more juice as well. PRO TIP: Do not add any other sauces on top of this section of meat. Add the sauces to the sandwich so you can use extra meat for carnitas or breakfast pork sandwiches. Very tasty!

• Step 8

  After trying many home made bar BQ sauces over the years I have found this over the counter sauce is superior than any I have tried or made. It even won best BBQ sauce for pulled pork several times. Lillie's Smoky Barbeque Sauce No. 22 is my favorite. They also make the amazing Carolina version adding the vinegar to help cut the fat. Both great but my favorite is No. 22 for this recipe.

• Making the sandwich!

• Step 0

  Build the sandwich by toasting the buns, stacking the fried onions, coleslaw, sauce, pig, more sauce and then serve!

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