Pulled Pork Sous Vide

A BBQ classic, first cooked gently with Sous Vide and then finished to crunch in the oven.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:20

Recipe Time: 25:00

Temperature : 154.4F / 68C

Ingredients

• 2.5kg pork neck / shoulder
• 3 tablespoons brown sugar
• 2.5 tablespoons smoked paprika
• 2 tablespoons of garlic powder
• 2 tablespoons onion powder
• 2 tablespoons of sea salt
• 1 1/2 tablespoons pepper
• 1 1/2 tablespoons coriander
• 2 teaspoons oregano
• 1 teaspoon cumin
• Some soy sauce

Directions

1. Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
2. First mix the spices and sugar well, then start marinating pork from all sides.
3. If possible, pour the pork with a dash of soy sauce into a vacuum bag or freezer bag and wipe it out. If not possible, divide the meat into as big pieces as possible and make sure it is marinated from all sides. Now let the meat bathe for 25 hours. Make sure your pot is well covered to avoid evaporation and to keep the temperature stable.

Crispy oven finish

1. Just before the end of the cooking time, preheat your oven to 220°C. When the time is up, take the pork out of the bag, store the meat juice and place the meat on a griddle. Place first a baking sheet and then over it the rust with the pork. Cover the meat with the juice and repeat this several times while it is in the oven for 45 minutes.
2. Let it rest for a moment and then pick it apart with two forks.