Smoked Pulled Pork
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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Precision® Cookers
Sous vide made easier than ever.
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
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Step 1
Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
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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.
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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.
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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°.
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Step 1
Remove pork from bag and smoke until the pork reaches and internal temperature of 165°.
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Step 2
Remove from smoker and shred pork. Serve on top of a toasted but with your favorite condiments.