Sous Vide Smoked Pulled Pork
The owner of MeatChurch BBQ, Matt Pittman provides people around the world with his top-notch BBQ rubs, as well as drool-worthy smoked meats on the competition BBQ circuit. Matt uses his Anova to take BBQ to the next level, smoking it for some savory flavor before givin ...
Ingredients for 8
1 pork shoulder, 8-10 pounds
Meat Church Honey Hog Rub (or your favorite homemade rub)
Rub pork shoulder with yellow mustard. This will help the rub adhere.
Season pork generously with rub
Place in a smoker at 250°F / 121°C or grill over indirect heat for 3-6 hours until outside has nice caramelization and color.
Set Anova Sous Vide Precision Cooker to 165° F / 73.9°C
Remove pork from smoker and place in vacuum bag or resealable ziplock freezer bag.
Place in water bath and cook for 18 hours.
Remove from bag, shred, and enjoy! Serve on sandwiches, or as a plate lunch with your favorite BBQ sides!