Sous Vide Pulled Pork

Anova Culinary

Get fall apart pork shoulder more tender and juicy than ever with Anova.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 24:00

Temperature Options:

Shreddable and moist
165F / 73.9C

Ingredients

Directions

  1. Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C
  2. Season pork shoulder with 1/2 of the rub. Coat both sides generously. Place in vacuum bag or large resealable ziplock bag.
  3. Place in water bath and cook for 24 hours.

Oven Finish

  1. Preheat oven to 450°F / 232°C.
  2. Remove pork from bag, dry well, and season with remaining rub
  3. Place in oven for 30 minutes until exterior has a nice crispy crust.
  4. Pull pork and enjoy! Use on sandwiches, in tacos, or however you want.