Wagyu Injected “Smoked” Pulled Pork

Dangerously good. (So tender, so juicy)

Author

Colin Murphy

Prep Time: 01:00

Recipe Time: 30:00

Temperature : 160F / 71.1C

Ingredients

• 4.0 Teaspoons Sea Salt (Dry Brine)
• 2.0 Cups Apple Cider (Injection)
• 1/2 Cup lemon juice (Injection)
• 2.0 Teaspoons White Pepper (Injection)
• 2.0 Teaspoon Cayenne pepper (Injection)
• 2.0 Tablespoons Apple Cider Vinegar (Injection)
• 2.0 Tablespoons Honey (Injection)
• 1/4 Cup Orange Juice (Injection)
• 1.0 Tablespoon Worcestershire Sauce (Injection)
• 4.0 Teaspoons Dark Brown Sugar (Injection)
• 1/2 Cup Wagyu beef Tallow (Injection)
• 3.0 Teaspoons paprika (Dry Rub)
• 1/2 Teaspoon garlic powder (Dry Rub)
• 1/2 Teaspoon onion powder (Dry Rub)
• 1/2 Teaspoon green chili powder (Dry Rub)
• 1/2 Teaspoon freshly ground black pepper (Dry Rub)
• 1/4 Teaspoon ground cumin (Dry Rub)
• 1.0 (6 to 8-pound) Bone-in Pork Shoulder
• 1.0 Teaspoon Liquid Smoke(Injection)

Directions

1. 3 Days Prior to Serving (Dry Brine) 1. Remove excess fat from pork shoulder 2. Add Sea Salt to Pork shoulder and allow to sit in fridge for 24 hours
2. Prior to Cooking (Dry Rub and Injection) 1. Mix all ingredients for the dry rub. 2. Create injection solution a. Heat wagyu tallow in a small saucepan until it melts then add other injection ingredients. b. Add half of spice rub. c. and simmer over medium heat for 5 minutes. d. Remove from heat. e. Let the injection cool before injecting. 3. Inject the solution into the pork butt using an injection needle. 4. Vacuum seal into sous vide bag
3. Cooking 1. Add the pork to your container and add water to max fill line 2. Set the temperature on your Precision Cooker to 160°F / 74ºC 3. Set a timer for 24 to 36 hours, crack open a beer, and relax.

Finishing Steps

1. 1. Pre-Heat Oven to 300°F / 149ºC 2. Add the remaining rub 3. Place the pork on a foil-lined glass baking sheet. Set it in preheated oven and cook until the exterior achieves a dark, mahogany bark (about 1.5 hours), then remove from the oven. 4. Time to pull the pork! This can be done using two forks, heavy duty plastic gloves, or any other method desired