Sous Vide Pulled Pork Hoagies
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 pound boneless pork shoulder chops
1 tablespoon plus 1 teaspoon dry rub (see note)
1/4 cup barbecue sauce, any style, plus extra for serving
4 hoagie rolls
1 cup prepared fried pickles
Set the Anova Sous Vide Precision Cooker to 187ºF (86ºC).
Slice the pork chops into bite sized pieces. Season with 1 tablespoon dry rub and transfer to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Shred the pork into bite-sized pieces inside the bag. Add the barbecue sauce and remaining teaspoon dry rub. Mix well. Serve the pulled pork on the hoagie roles, topped with fried pickles and a drizzle of barbecue sauce.