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Home > posts > 2019 > 05 > Sous Vide Pulled Pork
Sous Vide Pulled Pork Friday, May 31, 2019, 08:06 PM


Meredith has been (oddly) craving BBQ so we tried the Food Lab's Sous Vide BBQ Pork (LOCAL). We followed thier recipe pretty closely with the only major changing being that we used smoked paprika and skipped the liquid smoke.

Since the original pork shoulder was so big (~7lbs) , I cut a slit down the middle to the bone to increase surface area.

We did the sous vide at 165°F for about 22 hours and then, after letting it cool, put it in the fridge. The next night, we put it in a warm bath again just to remelt the congealed juices around it. After draining and reserving the juices around it, I decided to cut off some of the fat cap1 since we got flavor from it already but I didn't want that much when shredding later. We baked it for about 1.5 hours and then shredded it (super, super easily).

Meredith made cole-slaw with some kind of poppyseed dressing with red cabbage and some green onion.

For sauces, we did Sweet Baby Ray's mixed with mustard. We didn't go crazy on the sauce since we wanted to maintain the original flavor of the meat.

It came out pretty good. Made a ton of meat (~5lbs) and it lasted for many meals; including a smoked version a few days later

  1. Is it still called the "Fat Cap" on pork?