Sous Vide Pulled Pork Sandwiches
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 or country-style ribs, sliced into 2-inch pieces
1/4 cup barbecue dry rub, your choice
1/2 cup barbecue sauce, your choice
4 hamburger buns, split
Pickles or pickled peppers, for serving
Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
Rub the pork with the dry rub and place in 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 8 hours. Keep an eye on the water levels; add additional water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Transfer the contents of the bag to a large bowl.
Using your fingers, shred the meat into bite-sized pieces. Discard any large pieces of fat. Stir in the barbecue sauce. Season to taste with additional barbecue rub.
Serve the pork on top of hamburger buns with pickles or pickled peppers on the side.