Smoked Pulled Pork

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David LaForce

Chicago Area

I am a dynamic figure, often seen scaling walls and crushing ice.  I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention.  I translate books on tape for refugees, I write award-winning operas, and ...

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Now this is my idea of a pulled pork sandwich. Two things about this method really make this stand out. First, the pork was cut into slabs before smoking to create additional surface area for both the rub and the smoke. Second, this was smoked both before and after sous vide. Before to really get intense smoke into the pork and after to bring it back to temperature while taking advantage of additional smoke. There is some extra work but everyone who agrees who had this sandwich, it's the best pulled pork they've ever had.
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Ingredients for 1

  • 7 lb - 10 lb Pork Butt

  • Favorite Rub (I used Meat Church's The Gospel)

  • Ingredients to Finish such as Cole Slaw, Pickles, BBQ Sauce

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC

  • Step 2

    Set your smoker to 180°. If your pork butt has a bone remove it. Slice into 1" slabs and rub all over with your favorite rub.

  • Step 3

    Smoke for 4 hours. Be sure to check your temperature along the way as you don't want it to go above 165°. Let cool.

  • Step 4

    Place pork into a vacuum sealed bag or Ziploc bag and place into water bath. If using a Ziploc bag, use the water displacement method to remove air. Sous vide for 24 hours.

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    • Step 0

      Set your smoker to 225°.

    • Step 1

      Remove pork from bag and smoke until the pork reaches and internal temperature of 165°.

    • Step 2

      Remove from smoker and shred pork. Serve on top of a toasted but with your favorite condiments.

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165 F / 73.9 C Recipe Temp
Recipe Time
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