Sous Vide Barbecue Pulled Pork Shoulder
Sous Vide Pork Shoulder
via roambackup.md
24 hours 10 servings
sous-vide pork shoulder barbecue pulled-pork
Scale
· Units
Ingredients
- 0.25 cup paprika
- 0.25 cup dark brown sugar
- 3 tbsp kosher salt
- 1 tbsp whole yellow mustard seed
- — pork shoulder
Equipment
- sous vide immersion circulator
- bowl
Instructions
1
Preheat sous vide immersion circulator to 165°F.
2
Combine 0.25 cup paprika , 0.25 cup dark brown sugar , 3 tbsp kosher salt , and 1 tbsp whole yellow mustard seed in a bowl to make the spice rub.
3
Coat pork shoulder generously with the spice rub on all sides.
4
Place the seasoned pork shoulder in a vacuum bag and seal according to manufacturer's instructions.
5
Cook in the water bath for 24 hours .
6
Remove from bag, shred with two forks, and serve with barbecue sauce.
View Cooklang Source
recipe.cook
---
title: Sous Vide Barbecue Pulled Pork Shoulder
servings: 10
time: 24 hours
tags: [sous-vide, pork, shoulder, barbecue, pulled-pork]
cuisine: American
difficulty: medium
source: "roambackup.md"
description: "Sous Vide Pork Shoulder"
---
Preheat #sous vide immersion circulator{} to 165°F.
Combine @paprika{1/4%cup}, @dark brown sugar{1/4%cup}, @kosher salt{3%tbsp}, and @whole yellow mustard seed{1%tbsp} in a #bowl{} to make the spice rub.
Coat @pork shoulder{} generously with the spice rub on all sides.
Place the seasoned pork shoulder in a vacuum bag and seal according to manufacturer's instructions.
Cook in the water bath for ~{24%hours}.
Remove from bag, shred with two forks, and serve with barbecue sauce.