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Sous Vide Pulled Pork Sandwiches

Sous Vide Pulled Pork Sandwiches

Serves 6 to 8

​This sweet and savory version of pulled pork takes any of the guess work out of the cooking process.  It allows you to do little preparation with professional results.  The pork shoulder comes out juicy and falls apart easily when pulling it.  Searing it afterwards allows for great texture and creates a smoky burnt end taste as well.  The homemade Barbeque sauce takes this pulled pork to the next level.

Ingredients
 
Pork
6-8lb pork shoulder or pork butt
¼ cup paprika
2 tbsp brown sugar
2 tbsp garlic powder
1 tbsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
2 tbsp honey

Sweet and Tangy Barbeque Sauce
1 ½ cups ketchup
¼ cup light molasses
2 tbsp Worcestershire sauce
1 tsp hot sauce
½ tsp table salt
½ tsp ground black pepper
½ tsp liquid smoke
2 tbsp soy sauce
2 tbsp vegetable oil
Directions
For the pork
  1. Preheat the water bath to 165°F
  2. Prepare a dry rub by adding the paprika, brown sugar, garlic powder, salt, black pepper and cayenne pepper together in a large mixing bowl.  After patting the pork shoulder dry to remove any excess moisture, coat it with the dry rub and ensure that the entire surface is covered by the rub.
  3. Place the pork into a bag and add the honey, soy sauce and liquid smoke. Vacuum seal the bag or use the water displacement method.
  4. Place the bagged pork in the water bath and cook for 18 to 24 hours
  5. Remove the pork from the bag and pat dry with paper towels.  Pour the pork juices into a separate container and retain for use with the barbeque sauce.
  6. Heat a large cast iron fry pan on high heat and add the vegetable oil.  When the oil reaches a shimmer add the pork and brown on each side to develop a nice crust. Remove from the heat and place on a large cutting board.
  7. Now it is time to prepare the barbeque sauce. In a large sauce pan add the pork juice from the vacuum sealed bag, ketchup, molasses, Worcestershire sauce and hot-sauce and whisk it together.  Warm it over medium low heat.  When bubbles start to form on the sauce, add the salt and pepper and thoroughly mix them in.  Heat for an additional minute.
  8. Using two forks shred the pork as desired
  9. Add half of the barbeque sauce to the pork and mix it together.  (Retain the other half for saucing separately.)
  10. Butter and toast hamburger buns using a skillet.  Place the pulled pork on the bun and add extra sauce as desired.  Garnish with pickles and coleslaw and serve.

Kuraidori Sous Vide Precision Cooker

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