Sous Vided Pulled Pork #RSC

READY IN: 1hr 15mins




  • 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.