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1️⃣ Prepare Water Bath: grab a large pot and fill with enough water to cover the pork. Using your sous vide, heat the water bath to 165 degrees. 2️⃣ Prepare The Pork Shoulder: remove from package and pat dry with paper towels. Decide whether or not it needs to be cut into smaller pieces in order to fit in vacuum seal bags for even cooking.
Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag. To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap.
First you’ll cook the pork shoulder in the sous vide water bath, and then end it either in a the oven or BBQ smoker. Finishing in the BBQ will result a delicious smoky pulled pork.
A temperature of 155 to 165 degrees Fahrenheit will produce the best sous vide pulled pork. Aside from the flexibility of cooking time, temperature flexibility is the other advantage of sous vide pulled pork. 1️⃣ Prepare Water Bath: grab a large pot and fill with enough water to cover the pork.