Sous Vide

Sous Vide BBQ Pork Shoulder (Pulled Pork)

Sous Vide, Stars & Stripes Forever

Anova App Controlling the Precision Cooker
Food nerds, it's your year–be a backyard BBQ boss this Fourth of July without getting stuck flipping burgers. We've included an exclusive recipe for the #anovafoodnerd fam before it's available in the app. Just follow the recipe below for the ultimate BBQ pulled pork shoulder.

Need another cooker ASAP? Pick one up at your local Target or Apple store.

SOUS VIDE BBQ PORK SHOULDER (#ANOVAFOODNERD EMAIL EXCLUSIVE)

INGREDIENTS:
  • 1 whole boneless or bone-in pork Shoulder (5 to 7 lbs total)
  • 1 teaspoon liquid smoke (optional, see note above)(5ml)
  • 1/4 cup paprika
  • 1/4 cup dark brown sugar
  • 3 tablespoon kosher salt
  • 1/2 teaspoon Prague Powder #1
  • 1 tablespoon whole yellow mustard seed
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons granulated garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon whole coriander seed
  • 1 teaspoon red pepper flakes
Anova App Controlling the Precision Cooker

DIRECTIONS

1. For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

2. Divide mixture in half. Rub half of mixture evenly all over the pork shoulder, pressing it in until it adheres. Place the pork shoulder in a sous vide-safe vacuum sealed bag and seal it.

3. 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 the pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.
Anova App Controlling the Precision Cooker
FINISHING STEPS:

4. To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

5. Remove pork from bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub the reserved spice rub into the surface of the pork. Place the pork on the cooler side of the grill. Add some hardwood chunks to the hotter side of the grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F and replenishing the wood chunks twice during cooking. Smoke until a deep, dark bark is formed, about 1 1/2 hours.

7. Transfer the pork to a large bowl or cutting board. Using a couple of forks, shred the meat into bite-sized pieces (or if you cooked at 145°F, use a knife to slice the pork). Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table.
Anova App Controlling the Precision Cooker

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