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BBQ Pulled Pork Sandwiches
Ingredients
3lb pork roast (shoulder)
½ tbsp chilli powder
½ tbsp paprika
½ tbsp ground black pepper
½ tbsp brown sugar
½ tsp dry mustard (hot/mild)
Method
Fill and preheat the Sous Vide to a temperature of 80 ºC.
Remove any skin and fat from the shoulder. This can be used to make tasty crackling if desired.
In the bowl, create the rub for the pork, combine the chilli powder, paprika, black pepper, brown sugar,
garlic powder and dry mustard in a bowl.
Pat and massage the rub onto the pork, ensuring that it is spread evenly.
Place the seasoned pork into a large cooking pouch and vacuum seal it.
Submerge the pouch in the water and cook for between 18–24 hours. If the shoulder doesn't submerge
completely, rotate occasionally to ensure even cooking.
Remove the pouch from the water. Open and remove the roast to a platter.
Using a small saucepan over a medium-low heat, warm up the BBQ sauce.
Pull and shred the pork by using a pair of forks to work the meat. Discard any bones if present.
Transfer the pork to a large bowl, add the BBQ sauce and then toss the meat to coat.
Pile the meat high on your chosen bread.
22
½ tsp garlic powder
150 ml BBQ sauce (to your preference)
Bread (to your preference)
Sous Vide Water Oven
SERVES
APPROX.
6
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