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Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Pulled Pork with Carolina-Style Mustard-Vinegar Sauce
| By : |
I was first introduced to real backyard-smoked pulled pork by my friend Sean Rielly. He was from North Carolina and made the process seem so straightforward, with results that were always incredible. But every time
I tried it on my own; the pork was never as good as his, which was discouraging, since I had just spent hours monitoring a smoker.
Once I got into sous vide, I started to experiment with pulled pork and this recipe is the one of my favorite ways to make it. It might not be quite as good as Sean’s traditionally smoked pork, but I don’t have to monitor a smoker all day and it always turns out amazing, which is a big win in my book!
| Prep Time | 5 minutes |
| Cook Time | 18 hours |
| Servings |
4 servings
|
Ingredients
FOR THE PORK SHOULDER
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper powder
- 1-2 lbs pork shoulder
- 1 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
FOR THE MUSTARD-VINEGAR SAUCE
- 3/4 cup prepared yellow mustard
- 1/2 cup honey
- 1/2 cup apple cider vinegar
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp hot sauce
Ingredients
FOR THE PORK SHOULDER
FOR THE MUSTARD-VINEGAR SAUCE
|
Instructions
For the Pork Shoulder
- Preheat a water bath to
156°F . - Mix the spices together in a bowl. Salt and pepper the pork shoulder, then sprinkle with the spices. Place it in the bag with the Worcestershire sauce and the liquid smoke. Seal the bag, place it in the water bath, and cook for 18 to 24 hours, until tenderized.
For the Mustard-Vinegar Sauce
- Whisk together all the ingredients in a bowl.
To Assemble
- Take the sous vide bag out of the water and remove the cooked pork. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the pork shoulder, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove it from the heat and shred.
- Serve on rolls with pickles and cabbage, with a spoonful of the mustard-vinegar sauce on top.
Recipe Notes
he mustard-vinegar sauce is best when it is made at least a day in advance. It will also last in the refrigerator for at least a week. If you are comfortable around a smoker, you can omit the liquid smoke and finish the pork in your smoker.
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
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Hahaha
What part do use the instant pot? Can you sous vide in it ?
Do you do this water bath in tje Instant pot? I’m confused now