Sous Vide Hawaiian Pulled Pork Sliders

(90)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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These sous vide Hawaiian Pulled Pork Sliders may take a while to make, but don’t worry, most of the prep is marinating time for the pork. It’s well worth the wait. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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Ingredients for 8

  • 3 pounds (1.36 kg) bone-in pork shoulder

  • 3 tablespoons (44 ml) ground Hawaiian sea salt

  • 3 tablespoons (44 ml) light brown sugar

  • 2 tablespoons (30 ml) garlic powder

  • Freshly ground black pepper

  • 1 tablespoon (15 ml) vegetable oil

  • 1 cup (237 ml) pineapple juice

  • 3 tablespoons (44 ml) liquid smoke

  • 1/2 cup (118 ml) mayonnaise

  • 1/4 cup (59 ml) white wine vinegar

  • 1 (14-ounce) bag coleslaw mix

  • 1 cup (237 ml) finely diced pineapple

  • 2 tablespoons (30 ml) thinly sliced scallions

  • Kosher salt

  • 24 King’s Hawaiian rolls

Directions

  • Step 1

    Rub the pork shoulder with the Hawaiian salt, sugar, garlic powder, and 2 tablespoons pepper. Cover and refrigerate for at least 12 hours.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 150°F (65.6°C).

  • Step 3

    Remove pork from the marinade and pat dry. Discard any accumulated liquid.

  • Step 4

    In a large skillet, heat the oil over medium-high heat. When the oil is just beginning to smoke, add the pork shoulder and sear both sides until golden brown, about 5 minutes. Transfer to a plate and let cool for 10 minutes.

  • Step 5

    Place the cooled pork in a large zipper lock bag with the pineapple juice and liquid smoke. Seal the bag using the water immersion technique and place in the water bath. 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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let cool for at least 20 minutes. Reserve cooking liquid.

    • Step 1

      When cool enough to handle, shred the pork into bite-sized pieces. Discard bone and any large pieces of fat. Transfer pork to a large bowl and toss with reserved cooking liquid.

    • Step 2

      In a large mixing bowl, whisk together the mayonnaise and vinegar. Stir in the coleslaw mix, pineapple, and scallions. Season to taste with kosher salt and pepper.

    • Step 3

      Top each roll with pulled pork and coleslaw. Serve.

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150 F / 65.6 C Recipe Temp
Recipe Time
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