Sous Vided Pulled Pork #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The price for a sous vide cooker has come down drastically from a few thousand dollars to the low hundreds. Finally this incredible technique previously only available to expensive restaurants and famous chefs is now within the means of family cooks. This recipe uses the sous vide’s low temperature and long cooking time to infuse deep Rosemary and Bell Pepper flavor into the meat. Tender and juicy pulled pork is amazingly different than pulled pork done the regular way. Rather than typical plastic bags for the sous vide, I have found that aluminum foil gives better conductivity and not as expensive as sous vide bags. The plating of this dish shows one serving.
INGREDIENTS
Nutrition- 24ounces skinless boneless pork shoulder
- 2large red bell peppers
- 1tablespoon smoked salt
- 1
- 4tablespoons bacon fat
- 2tablespoons honey
- 4tablespoons soy sauce
- 6sprigs fresh rosemary
- 12ounces oyster mushrooms
- 2cups sungold cherry tomatoes
- 1⁄2cup heavy cream
- 1teaspoon salt
- 1⁄4cup white wine
- 1tablespoon garlic paste
- 3teaspoons tapioca flour
- 1teaspoon cumin
- 1pinch ground pepper
- 1sheet of heavy duty Reynolds Wrap Foil
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DIRECTIONS
- Directions – Pulled Pork.
- 1. Remove pork shoulder bones and skin.
- 2. Roast and peel bell pepper. Julienne-cut.
- 3. Fold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
- 4. Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
- 5. Remove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
- Directions – Mushroom sauce.
- 1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
- 2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and sauté mushrooms for 15 minutes.
- 3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
- 4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.
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