Mango Bourbon Pulled Pork Sous Vide Recipes

Steps:

• Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
• Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
• While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
• Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Steps:

• For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
• For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
• For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
• Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat.
• Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!

Steps:

• Preheat your sous vide water to 165°F.
• Mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
• Trim the pork as needed and cut into pieces no more than 2 inches thick. Rub with the above mix.
• Place in a large vacuum bad and add vinegar. Seal.
• Place in your sous vide for no less than 18 and up to 48 hours.
• Take pork from bag and pull it apart with 2 forks.
• Now you have 3 choices:.
• 1 - Use another sauce or choice of sauces and serve next to the pork.
• 2 - Make the sauce by combining all ingredients in a pan and heating through. Serve on the side of the pork.
• 3 - Place all the sauce ingredients in a slow cooker, mix and heat. Add the shredded pork and mix. Heat for 1-2 hours and serve from the crock pot.

Steps:

• Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
• Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
• Cut the ribs into sections. I cut into 3-4 bones per section.
• Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
• Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
• Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
• Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
• Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
• At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
• Fire up the grill!
• Remove from the pouches from the water bath.
• From this point, finish off the ribs as you normally do.
• Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
• Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
• Serve & enjoy!