Pulled Pork Sous-Vide Recipe

Pulled Pork Sous-Vide
Serves 4
Pulled pork without a smoker? Or even a grill? Yes it’s possible. This involves a sous-vide machine or wand in order to keep the temperature constant throughout this long slow cook. Liquid smoke and traditional rub enhances the smoky, barbecued flavour - perfect if you happen to live in an apartment or the weather lets you down. The red sauce is a riff on a traditional Carolina vinegar sauce but feel free to use your favourite barbecue sauce.
Prep Time
10 min
Cook Time
26 hr
Total Time
26 hr 10 min
Prep Time
10 min
Cook Time
26 hr
Total Time
26 hr 10 min
  1. 1.5-2kg Shoulder of Pork, bone-in if possible
  2. 4 tbsp Olive Oil, plus a little extra to drizzle
  3. 2 tsp Liquid Smoke
  1. 2 tbsp Brown Sugar
  2. 1 tbsp Smoked Paprika
  3. 1 tsp Garlic Powder
  4. 1 tsp Onion Powder
  5. 1 tsp Chilli Powder
  6. 1 tbsp Salt
  7. 1 tsp Ground Black Pepper
Red Sauce
  1. 100ml Cider Vinegar
  2. 100ml Tomato Ketchup
  3. 2 tbsp Brown Sugar
  4. 1 tsp Dijon Mustard
  5. 1 tsp Chilli Flakes
  6. Few drops of Liquid Smoke (optional)
Celeriac and Apple Slaw
  1. ½ Head of Celeriac, peeled
  2. 2 Granny Smith apples, peeled
  3. 1 Lemon, halved
  4. 1 tsp Wholegrain Mustard
  5. 2 tbsp Mayonnaise
  6. ½ tsp Ground Black Pepper
  7. 1 tsp Salt
  8. Brioche buns, to serve
  1. Set the sous-vide to 74C.
  2. Pour 2 tbsp of olive oil and 1 tsp of liquid smoke into a bowl, mix and brush the pork all over.
  3. Combine the rub ingredients in a bowl or shaker and scatter a third of the rub around the pork. Place the pork into a sous-vide bag and seal under full pressure. Place into the water bath for 24 hours.
  4. Preheat the oven to 125C. Carefully remove the pork from the bag onto a roasting tray, reserving the juices in the bag. Glaze the pork again with the remaining 2 tbsp of olive oil and 1 tsp of liquid smoke. Scatter the remaining rub generously over the pork and place into the oven for 2 hours.
  5. While the pork is cooking, prepare the sauce and slaw. Combine all the sauce ingredients in a pan along with a little of the pork juices from the bag to loosen the sauce. Place over a low heat, taste and check for seasoning, keep warm.
  6. For the slaw, grate the celeriac and apple and place into a bowl. Squeeze over some lemon juice to prevent discolouration. Mix in the mayonnaise, mustard and seasoning. Cover the bowl and reserve in the fridge.
  7. Remove the pork from the oven and drizzle over a little oil. Shred the pork up using two forks, discarding the top layer of fat. Season the pork well with salt and add a couple of tablespoons of the red sauce. Mix well until combined.
  8. Lightly toast the brioche buns under the grill. Place a good handful of the pork onto the bun, top with a tablespoon of red sauce. Add a heaped tablespoon of the slaw and top with the remaining half bun.
Artisan Traveller https://www.artisantraveller.com/



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