Sous Vide Pulled Pork Sliders
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Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Juicy sous vide pork drenched in sticky BBQ sauce and served inside a delectable bun - what's not to like?
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Ingredients for 2
300g pork shoulder
6 tbs (89 mL) BBQ sauce
1 cup (237 mL) coleslaw mixture or julienned cabbage
4 tbs (59 mL) mayo
6 slider buns
Directions
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Step 1
Cook pork sous vide at 159.8F (71C) for 24 hours.
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Finishing Steps
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Step 0
Shred the pork meat and mix it with BBQ sauce.
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Step 1
Mix the coleslaw mix or cabbage with mayo and put in slider buns.