Dash Chief Series Manual page 17

sous vide
bbq pulled
pork
INGREDIENTS:
1 whole boneless pork butt ½ tsp granulated garlic
2 sprigs rosemary, leaves only ½ tsp caraway seed (optional)
2 sprigs marjoram, leaves only 1 tsp smoked paprika
2 bay leaves ½ tsp ground black pepper
2 tbsp Dijon mustard 1 dash red chili flake (optional)
2 tbsp olive oil ½ tsp ground cumin
¼ cup honey ¼ tsp cayenne pepper (optional)
¼ cup ketchup ¼ cup apple cider vinegar
2 tsp Worcestershire sauce 2 tsp soy sauce
2 tbsp molasses 1 tsp liquid smoke (optional)
½ tsp onion powder
DIRECTIONS: (Temperature: 165ºF Time: 24 hour)
Combine all ingredients for the BBQ sauce together in a bowl and
whisk. Place the pork butt, rosemary, marjoram, and bay leaves in
a Sous Vide Bag. Cover with the BBQ sauce. Remove air using the
Vacuum Pump. Transfer to Sous Vide bath. Let cook for 24 hours.
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