Pulled Pork

Makes a super tender and juicy pulled pork that can be finished in the smoker (or oven) for the authentic smoke flavour without having to tend to a smoker for 10-12 hours.

Author

ambevin

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

• 4-5 lb pork shoulder
• 1/8 cup smoked paprika
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 1/2 tbsp granulated sugar
• 1 tbsp Chili powder
• 1 tbsp cumin
• 1/2 tbsp oregano
• 1/2 tbsp ground black pepper
• 1/2 tbsp celery seeds

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Combine all dry ingredients to make dry rub
3. Rub liberal amount (about half) on pork shoulder
4. Seal pork in vacuum sealer and put in sous vide water bath for 23-24 hours
5. Remove pork from water bath. Pat dry and add remaining dry rub. Finish in oven or smoker
6. To finish in smoker: Bring temp to 275-300 degrees F. Add drip pan filled with water and wood chunks. Smoke 1 - 2 hours until nice bark is formed
7. To finish in oven: Preheat oven to 300 degrees F. Roast pork on sheetpan - top rack for 1.5 hours.
8. Shred pork using 2 forks, pulling across strands to maintain texture.
9. Serve with bbq sauce if preferred but not necessary as pork is very flavourful