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Discover how to make tender, flavorful pulled pork using the sous vide method. Perfect for sandwiches and tacos, this technique ensures the meat stays juicy and easy to shred.
What is Sous Vide Cooking?
Sous vide is a cooking method that involves vacuum-sealing food and cooking it in a water bath at a precise, low temperature. This technique results in evenly cooked, tender meat with enhanced flavors.
Ingredients Needed
- 3-4 pounds pork shoulder or pork butt
- Salt and pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Optional: chili powder or cumin for extra flavor
- Vacuum-sealable bag or resealable freezer bag
- Water bath setup for sous vide
Preparation Steps
First, season the pork generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Place the seasoned meat into a vacuum-seal bag or a resealable bag, removing as much air as possible.
Set your sous vide cooker to 165°F (74°C). Once the water reaches the desired temperature, submerge the bagged pork in the water bath. Cook for 24 hours for tender, pull-apart meat.
Finishing the Pulled Pork
After cooking, carefully remove the pork from the bag and shred it using two forks. For extra flavor, you can toss the shredded meat with barbecue sauce or your favorite seasonings.
Serving Suggestions
- For Sandwiches: Serve on buns with coleslaw and pickles.
- For Tacos: Fill warm tortillas with pulled pork, chopped onions, cilantro, and a squeeze of lime.
- Top with your favorite sauces and garnishes for added flavor.
This sous vide pulled pork is versatile, easy to prepare, and perfect for a variety of delicious meals. Enjoy the tender, flavorful meat that’s sure to impress family and friends alike!