Sous Vide Barbecue Pulled Pork Shoulder

Ingredients

• 0.25 cup paprika (reduced to a fine powder)
• 0.25 cup dark brown sugar (reduced to a fine powder)
• 3 tbsp kosher salt (reduced to a fine powder)
• 0.5 tsp Prague Powder #1 (optional; used to develop a smoke ring; reduced to a fine powder)
• 1 tbsp whole yellow mustard seed (reduced to a fine powder)
• 1 tsp freshly ground black pepper (reduced to a fine powder)
• 2 tbsp granulated garlic powder (reduced to a fine powder)
• 1 tbsp dried oregano (reduced to a fine powder)
• 1 tbsp whole coriander seed (reduced to a fine powder)
• 1 tsp red pepper flakes (reduced to a fine powder)
• 6 lb pork butt (shoulder) (whole boneless or bone-in, 5 to 7 pounds total)
• 0.5 tsp liquid smoke (optional; such as Wright's Liquid Smoke)
• Kosher salt (to taste)

Steps

1. 1

   For the Spice Rub: Working in batches, combine paprika, brown sugar, salt, Prague Powder (if using to develop a smoke ring), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

2. 2

   Divide the spice mixture in half. Rub half of the mixture evenly all over the pork shoulder, pressing it in until it adheres.

3. 3

   Place the pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal the bag.

4. 4

   To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork.

5. 5

   When the bath is at temperature, add the sealed bag with pork and cover the container with foil or plastic wrap to prevent evaporation. Allow to cook for 18 to 24 hours. After this stage, the pork can be refrigerated for up to 1 week before continuing.

6. 6

   To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C).

7. 7

   Remove pork from the sous vide bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.)

8. 8

   Rub the reserved half of the spice mixture into the surface of the pork.

9. 9

   Place pork on a wire rack set in a rimmed baking sheet and place in the oven. Roast until a deep, dark bark has formed, about 1 1/2 hours.

10. 10

    To Finish on the Grill (Alternative): Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

11. 11

    Remove pork from bag and carefully blot dry with paper towels. Rub reserved spice mixture into the surface of the pork. Place pork on the cooler side of the grill.

12. 12

    Add 4 to 5 hardwood chunks to the hotter side of the grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F (135 to 150°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 1 1/2 hours.

13. 13

    Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces (or, if you cooked it at 145°F (63°C), use a knife to slice the pork).

14. 14

    Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table.

Notes

The liquid from the sous vide bag is highly flavorful; simmer it down and add it to your BBQ sauce. Prague Powder #1 is used to create a pink 'smoke ring' which is purely cosmetic but traditional in appearance. For texture: 165°F (74°C) for 18-24 hours is recommended for traditional pulled pork; 145°F (63°C) for 24+ hours results in a sliceable, steak-like texture.

Nutrition per serving

• main
• pork
• barbecue
• sous vide
• slow-cooked
• dinner
• gluten-free
• dairy-free