Pulled Pork(Featured Chef Serious Eats)
Prep
10m
Cook
1d
Wait
1h
| Category: | Pork Sous Vide |
| Seasons | |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Pork
| 1.5 kg Pork shoulder, rolled and netted. |
| 1 Sprinkle Everything Rub |
Serving Suggestions
| 8 each Soft bread rolls |
| 1 serving Coleslaw |
Pulled Pork Directions
- Generously sprinkle with Everything Rub, and seal in vacuum bag.
- Sous Vide for 24 hours.
- Cut a hole in the corner of the vacuum bag, and drain liquid into saucepan.
- Pat dry, and give the pork a good dusting with the same rub.
- Put in 150c oven for about an hour, or so. (Keep an eye on it. You want it to bark up, but not dry out.)
- Shred pork and add to captured juices.
Notes
Tear apart with fork or shredding tool.
I serve this on soft bread rolls with coleslaw.
Beer-battered hot shoestring chips on the side, from the air fryer, completes the experience.
