Spiced Sous Vide Pulled Pork with Indian Barbecue Sauce

Pulled pork is always a winner in my world. This recipe takes all that we love about pulled pork, and gives it an Indian twist. The pork is slow cooked in authentic spices and then accompanied by an Indian-inspired barbecue sauce. Serve it in a bun or with some mini papadums for an extra Indian touch.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 159.8F / 71C

Ingredients

• 4 tablespoons ghee and/or extra virgin olive oil
• 2 teaspoons cumin seeds, toasted and ground, divided
• 1 teaspoon coriander seeds, ground
• 1 teaspoon red pepper flakes, ground
• 1 teaspoon salt
• 2 cloves garlic, 1 thinly sliced and 1 minced
• 14 ounces (400 g) pork shoulder, butterflied
• 2 tablespoons extra virgin olive oil
• 1 teaspoon grated fresh ginger
• 1 garlic clove, grated
• 1 cup ketchup
• 1/2 cup soy sauce
• 1/2 cup barbecue sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili powder, optional
• 2 hamburger buns or 8 mini papadums, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 159ºF (71ºC).
2. Combine 2 tablespoons ghee, 1 teaspoon cumin, coriander, red pepper flakes, salt, and sliced garlic in a large bowl. Add pork and rub to coat.
3. Place pork in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
4. Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
5. About 15 minutes before the pork is finished, prepare the sauce: Heat the remaining 2 tablespoons ghee in a large saucepan over medium heat. When the ghee is shimmering, add the ginger and minced garlic. Cook until fragrant, 1 to 2 minutes.
6. Add the ketchup, soy sauce, barbecue sauce, brown sugar, and remaining teaspoon cumin, and cook, whisking constantly, until the sauce is thickened, 1 to 2 minutes. Whisk in chili powder, if desired. Remove from heat and cover to keep warm.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and transfer to a cutting board. Reserve about 2 tablespoons cooking liquid.
2. Using two forks or your hands, shred the pork into bite sized pieces. Toss with the reserved cooking liquid. Serve on buns or papadums, topped with the Indian barbecue sauce.