Sous Vided Pulled Pork Rsc Recipes

Steps:

• Directions - Pulled Pork.
• 1. Remove pork shoulder bones and skin.
• 2. Roast and peel bell pepper. Julienne-cut.
• 3. Fold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
• 4. Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
• 5. Remove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
• Directions - Mushroom sauce.
• 1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
• 2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and sauté mushrooms for 15 minutes.
• 3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
• 4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.

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.