Gastronomixs

Pulled pork cooked sous vide

A great deal has already been said and written about preparing pulled pork. This preparation saves you a great deal of time while also creating a magnificent end result. By cooking the meat sous vide, you don't need to give it any attention while it is cooking compared to the close eye you need to keep when preparing the pork on the barbecue. You can still give the meat that characteristic smoky flavour by briefly grilling the meat on the barbecue. Mix the meat with a sauce of your choice, such as hoisin, tomato sauce, or chilli sauce.

Pulled pork cooked sous videEnlarge

Ingredients

2

tbsp

mustard

5

g

chilli flakes, dried

30

g

salt

10

g

black pepper

1

kg

pork neck

30 

g

dark beer

3

 

onions, cut into rings

5

g

white wine vinegar

6

cloves

garlic, finely chopped

As needed:

 

hoisin sauce

Preparation method

Serving suggestions

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