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 ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 8
1 pork shoulder, 8-10 pounds
Meat Church Honey Hog Rub (or your favorite homemade rub)
Yellow mustard
Directions
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Step 1
Rub pork shoulder with yellow mustard. This will help the rub adhere.
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Step 2
Season pork generously with rub
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Step 3
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.
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Step 4
Set Anova Sous Vide Precision Cooker to 165° F / 73.9°C
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Step 5
Remove pork from smoker and place in vacuum bag or resealable ziplock freezer bag.
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Step 6
Place in water bath and cook for 18 hours.
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Finishing Step
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Step 0
Remove from bag, shred, and enjoy! Serve on sandwiches, or as a plate lunch with your favorite BBQ sides!