Sous Vide Pulled Pork Sandwiches

(66)

Mike Castaneda

Wellington KS

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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Barbecue is something that is close to my heart. In my free time, I love to compete in BBQ competitions — the thrill of new recipes is something that excites me greatly — especially when I can utilize my Anova Sous Vide Precision Cooker. With this recipe we're going to use a higher heat over a shorter amount of time to get the desired texture. The Sous Vide Pulled Pork recipe is one that I hope you'll enjoy — I'll certainly be coming back to it again and again.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the contents of the bag to a large bowl.

    • Step 1

      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.

    • Step 2

      Serve the pork on top of hamburger buns with pickles or pickled peppers on the side.

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179.6 F / 82 C Recipe Temp
Recipe Time
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