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.
Allergens & dietary requirements
- Mustard
- Sulphite
- Gluten
- Soy
- Sesame seed
Ingredients
- 2 tbsp mustard
- 5 g chilli flakes
- 30 g salt
- 10 g black pepper
- 1 kg pork neck
- 30 g dark beer
- 3 onions, cut in rings
- 5 g white wine vinegar
- 6 cloves garlic, finely chopped
- as needed Hoisin sauce
Preparation method
- Mix the mustard with the chilli flakes, salt, and pepper.
- Rub this mixture into the meat.
- Pull vacuum the pork with the beer, onions, vinegar, and garlic. If you have several pieces of meat, pull vacuum each piece separately.
- Cook the pork in the sous vide bath for 15 hours at 80°C.
- Drain the liquid from the meat and grill over a charcoal barbecue at a low temperature for 30 minutes to get that characteristic barbecue flavour.
- Pull the meat with forks.
- Mix the meat with the hoisin sauce.
Serving suggestions
- As part of a entreé or main course.
- Serve on a bread roll with coleslaw.
- Delicious served with pickled cucumbers and deep-fried onions.
- Use in a composition with onion, zucchini, tomato or pepper components.
