Sous Vide Pulled Pork Perfection
Living in France this was an easy way to make this North Carolina Comfort Classic
Sous Vide Pulled Pork Perfection
Living in France this was an easy way to make this North Carolina Comfort Classic
Cooking Instructions
- 1
Take all the spice ingredients and mix well. Using a blender will make this easier
- 2
Rub the spices throughly all over the pork. SAVE the remainder
- 3
Place in bag and seal it making sure NO air is in the bag. Submerging it slowly makes it easy to do
- 4
Set Sous Vide for 165 degrees and time it for 24 hours
- 5
When 24 hours is up carefully remove bag. There will be juices and slight reduction. Have a large serving platter with 2-3 inch border as to not let any juices escape
- 6
If all went well you can remove the bone with your fingers. Using 2 forks start to “PULL” the meat apart.
You can cook the pork in an oven for 2 hours at 350 degrees. This will give the meat more bark or crusty outside
- 7
Save the juice, this makes a great base for making the BBQ sauce. Match the level of juice with Apple Cider Vinegar. Add table spoon of fine black pepper and a pinch of salt. You can add a tablespoon of ketchup. Heat all ingredients in a pot until it comes to a boil. Let cool and pour a 1/2 cup into the pulled pork. This will keep it juicy.
- 8
This can stay in your refrigerator for up to 1 week
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