Sous Vide North Carolina Pulled Pork
This is a version of North Carolina Pulled Pork BBQ that is cooked in a sous vide bath and finished in the oven. This is great for when you do not have the time or resources to cook the pork in an outdoor smoker.
Equipment
- Sous Vide Cooker
Ingredients
- 6 lbs boneless pork shoulder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon fresh ground black pepper
- 1 tablespoon liquid smoke
- 1 cup North Carolina BBQ vinegar sauce optional, see recipe
Instructions
- The day before cooking mix rub ingredients in small bowl. Set sous vide to 170 degrees. Add rub to pork on all sides. Place pork in large sous vide bag and add liquid smoke. Seal bag and add pork. Cook in sous vide bath for 16 to 24 hours.
- The next day preheat oven to 300 degrees. Line a baking sheet or oven pan with aluminum foil. If available you can also use a wire rack.
- Remove pork from sous vide bath and place on baking sheet. Cook at 300 degrees for an hour and a half.
- Remove pork from oven and shred using two forks. Add one cup of Carolina vinegar BBQ sauce and serve.
Notes
This can work as a method for other types of pulled pork. Simply use different rubs and sauces to change the BBQ style. You can also add less or more liquid smoke. This recipe has a fairly mild smoke flavor.