Sous Vide BBQ Pulled Pork
Chef Series Digital Sous Vide Bath
$199.99
Shop Now
Ingredients
1 whole boneless pork butt
2 sprigs rosemary, leaves only
2 sprigs marjoram, leaves only
2 bay leaves
2 tablespoons Dijon mustard
2 tablespoons olive oil
¼ cup honey
¼ cup ketchup
2 teaspoons Worcestershire sauce
2 tablespoons molasses
½ teaspoon onion powder
½ teaspoon granulated garlic
1 teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup apple cider vinegar
2 teaspoons soy sauce
1 teaspoon liquid smoke (optional)
1 dash red chili flake (optional)
½ teaspoon caraway seed (optional)
¼ teaspoon cayenne pepper (optional)
You may also like
Instructions
In a medium bowl, make the BBQ sauce by whisking together Dijon mustard, olive oil, honey, ketchup, Worcestershire sauce, molasses, apple cider vinegar, soy sauce, liquid smoke (if using), and all seasonings.
Place the pork butt, rosemary, marjoram, and bay leaves in a sous vide bag. Pour the BBQ sauce over the pork.
Remove air from the bag using Vacuum Pump and seal tightly.
Transfer the bag to Sous Vide Bath and set to 165°F. Cook for 24 hours.
Remove pork from the bag, discard bay leaves and herb stems, then shred the meat with two forks. Toss shredded pork with the cooking juices and serve on buns, over rice, or in tacos!
