Sous vide is an excellent method for preparing pork shoulder for pulled pork because it allows for precise temperature control, ensuring the meat becomes tender and juicy. Here’s a detailed recipe for sous vide pork shoulder (pulled pork):
Ingredients:
- 4-5 lbs pork shoulder (also known as pork butt or Boston butt)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp paprika (smoked or sweet, depending on preference)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional, for a bit of heat)
- 2 tbsp brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tbsp liquid smoke (optional, for a smoky flavor)
- 1 cup barbecue sauce (for serving)
Equipment:
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer and bags or heavy-duty ziplock bags
- Baking sheet
- Aluminum foil
- Meat claws or forks (for pulling the pork)
Instructions:
1. Prepping the Pork:
-
Season the Pork: In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. Rub this mixture generously all over the pork shoulder, ensuring it is evenly coated.
-
Marinate: If you have time, let the seasoned pork shoulder sit in the refrigerator for a few hours or overnight to enhance the flavor.
-
Bag the Pork: Place the pork shoulder in a vacuum-seal bag or a heavy-duty ziplock bag. If using a ziplock bag, use the water displacement method to remove air when sealing. Add apple cider vinegar, Worcestershire sauce, and liquid smoke (if using) to the bag.
2. Sous Vide Cooking:
-
Set Up Sous Vide: Preheat your sous vide water bath to 165°F (74°C).
-
Cook the Pork: Submerge the sealed bag in the water bath and cook for 24 hours. This long cooking time will break down the connective tissues, resulting in tender, pull-apart pork.
3. Finishing the Pork:
-
Remove from Bag: After 24 hours, carefully remove the bag from the water bath. Take the pork shoulder out of the bag and reserve the juices.
-
Optional Searing: For a crispy exterior, preheat an oven to 450°F (232°C). Place the pork shoulder on a baking sheet and roast for about 10-15 minutes, or until the outside is crispy. Alternatively, you can use a blow torch to sear the outside.
-
Shred the Pork: Using meat claws or forks, shred the pork shoulder into pieces. Mix the reserved juices back into the shredded pork for extra flavor and moisture.
4. Serving:
-
Add Barbecue Sauce: Mix the shredded pork with your favorite barbecue sauce if desired.
-
Serve: Serve the pulled pork on buns, in tacos, with coleslaw, or however you prefer.
Tips:
- Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Reheating: Reheat gently in a covered dish in the oven or on the stovetop with a bit of reserved cooking liquid or additional barbecue sauce to keep it moist.
Enjoy your perfectly cooked sous vide pulled pork!