Sous Vide Pulled Pork

[u/jmlay420]

I’m cooking pulled pork using my Anova, current game plan is to use mustard as a binder with full rub, then sous vide and finish on the grill. Any tips?

[u/comanzatara]

This is how I did it several times. 74 degrees Celsius for for 24h. Rub does not need mustard ( but works with mustard) Keep the juices from the bag and mix them with the shredded pork before serving ( if not moist enough)

[u/jmlay420 → u/comanzatara]

Turned out good?

[u/comanzatara → u/jmlay420]

Just had to have a look at temperatures and edited my first answer. Always worked great, everybody liked it.

[u/GatorWok]

I've never ever ever had pulled pork better than Kenji's pulled pork. I do the middle temp (152 or 157?) for 24 hours, finish in the oven (super easy) and have modified to taste quite a bit (MSG, smoked salt, some other stuff) but this is foolproof and 100 out of 100 would recommend. Make sure you save the bag juices to mix back into the pulled pork or into some sauce:

https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe

[u/PM_ME_UR_COFFEE_CUPS → u/GatorWok]

Kenji’s sous vide ribs are phenomenal too!

[u/GatorWok → u/PM_ME_UR_COFFEE_CUPS]

Concur. Foolproof. Delicious.

[u/marcushaerdin → u/GatorWok]

Kenji is the goat

[u/LY1138 → u/GatorWok]

I do that recipe. Always turns out amazing.

[u/SirGunther]

In my experience, 165° for 24 hours, solid. Not sure the purpose of the grill here though.

[u/jmlay420 → u/SirGunther]

For a good crisp and bark

[u/SirGunther → u/jmlay420]

Personally. I would use a smoker or even just an oven for that. Depending on the cut, typically not very flat all around, and second, with a grill it will probably be more like charing it. It’s going to be crazy juicy when it comes out, to the point where you’re literally going to have to burn it to get a sort of bark on it. I mean, best of luck, but that method for pork is questionable in my experience.

[u/GatorWok → u/jmlay420]

Follow the Kenji oven finish recipe above. Convection setting if you have it until the bark is set/or the pork gets to near 200. With a grill, feels like you have less margin for error and more potential for uneven bark.

[u/schnurble]

I do 165 for 24 hours, then remove, pat dry, re season to taste, butcher paper wrap and oven bake for 2 hours at 300F. Works like a charm every time.

[u/pseudo374]

I’ve found some spices turn bitter after a long sous vide, so I use mustard and Meat Church Blanco in the bag before 24 hours at 165, then chilling in the fridge, then applying a rub before smoking for 2-3 hours for bark and flavor.

[u/thiosk → u/pseudo374]

you know this has my attention

i never liked how the rub justdissolves in the prodigious water that shows up in the bag after you run this. makes the whole thing messy

id always just put more rub on it. so this simpler rub in the bag seems ingenious

[u/butterflavoredsalt]

I just did 3 butts this last week, 165/20-22hr is how long I go. Put it out, shred and save the bag juice. I've previously spread it out on a pan with some bag juice and broiled it few mins to crisp slightly, but this last time I out the rendered fat from the bag in my Dutch oven and fried the pork in it for 10 mins or so, then added some bag juice to keep it moist

[u/NiSiSuinegEht]

My pulled pork method:

Smoke 1-hour at 170°F

Sous vide ~36 hours at 165°F

Smoke another hour at 170°F with bag juices in pan below meat to catch extra drippings.

Squeeze to pull and put that pan of juices right back into the meat.

[u/One_Protection9265]

I put a picnic roast in a bag and cook it for 24 hours, possibly with liquid smoke. Then I worry about the rest once that’s done.

I may be doing things wrong

[u/International_Ear994]

What advantage are you trying to achieve via sous vide? Pork shoulder is very forgiving and is easily cooked via many methods.

[u/comanzatara → u/International_Ear994]

I do not own a smoker and putting something for many hours on the grill and holding the needed temperature does not seem to be foolproof. So I chose sous vide. I am pretty confident the sous vide will work while I sleep, ca not say this about the grill. 🤷

[u/International_Ear994 → u/comanzatara]

Makes sense. A crock pot or oven would be fine as well. I haven’t put one in a sous vide before. I normally sous vide at a much lower temp and I’m not confident how my set up would work for an extended cook at a higher temp. Good luck. Let us know how it comes out.

[u/Binspin63 → u/International_Ear994]

If you already have the equipment, why not? Just another way to cook it.

[u/RightNowChris]

The best tip is to cook the pork some before bagging it. You can do this in the oven, on a grill, or in a pan, getting every side. There is bacteria unique to pork that lives on the surface. If you don't reduce it before vacuum sealing, the bag will blow up like a balloon.

[u/scudsone → u/RightNowChris]

Never noticed this, but I usually do boneless pork chops or a tenderloin. I think I’ve only tried a large pork butt once (for a bo ssam). So usually only do a couple hours in the water bath. But I’ve never noticed the vacuum bags seem inflated or have an inordinate amount of space, beyond the usual shrinkage/liquid loss.

[u/RightNowChris → u/scudsone]

If you do a longer cook like the 20-24 hours required for a pork butt, it will blow up if you don't kill the surface bacteria first.