Smoked / Sous Vide Pulled Pork

Posted on June 16, 2013. Filed under: Smoked, Sous Vide |

For Father’s day my husband wanted pulled pork sandwiches and coleslaw. I wanted to try it sous vide, but also give it some smokey flavor. I was really pleased with the results. It was pull-apart tender and really made a nice sandwich.

Here’s what you will need:

1 pork roast (I used a pork shoulder)
barbecue sauce

For the pork roast I bought a 7lb pork shoulder. I had every intention of getting boneless, but somehow picked up one with a great big bone in the middle. I cut it off the bone before smoking it and ended up with about 4lbs. Whatever you choose to get, trim as much fat off as possible. Smoke at 225° for 2 hours.

Put the pork and 2 cups of barbecue sauce (or to taste) into a bag and seal.

Sous vide at 167° for 12 hours. This time is flexible and can certainly go longer. I wouldn’t do much less though. I finally got an immersion circulator for my sous vide cooking which has made it much easier, but there are many different options you can try. When I first tried it, I used a good thermometer, my Masterbuilt turkey fryer, and kept a close eye on it. I have another setup that I used for quite awhile in my my how I cook sous vide post.

Remove from bag and pull apart with fork, or you can also do what I like to do which is put on a pair of rubber gloves and pull it apart with your hands.