Pulled Pork


Author: Givan van Souvy

Persons: 4

Temperature: 74

Cooking time: 24 hours

Prep time: 15 minutes


  • 2 kilos of attorney
  • 15 g paprika powder
  • 10 grams of sea salt
  • 10 g brown sugar
  • 10 g garlic powder
  • 2 g oregano
  • 2 g chili powder
  • 1 bottle of BBQ sauce
  • 1 red onion
  • 1 cucumber
  • black pepper


  1. The preparation -

    Make the spice mixture with the paprika powder, sea salt, brown sugar, garlic powder, oregano and chili powder. Turn on the sous vide device and heat to 74 degrees.

  2. The pulled pork -

    Rub the procurator well with the dry rub. You can choose to divide the piece of meat between 2 vacuum bags. Vacuum seal the bag(s) and let them cook for 24 hours.

  3. Smoke flavor -

    Once the 24 hours have passed, you can remove the pulled pork from the bag. Cut open a small piece of the bag and collect the liquid. Pat the meat dry. You can now do 2 things to give it a smoky flavor.

  4. Option 1: BBQ -

    You can put the meat on the BBQ. Make sure you cook indirectly. You can then place the meat on the BBQ for another 1-2 hours. This gives the attorney a somewhat dark color. Carefully remove the meat from the BBQ, you can now pull the meat apart with 2 forks or your hands. Add some liquid to make the meat even juicier. You can also choose to thicken the liquid with cornstarch and some extra spices of your choice.

  5. Option 2: Smoking gun -

    Use the smoking gun set to give the meat a smoky flavor. Pull the meat apart so that you get nice pieces of pulled pork. Light the smoking gun and smoke for 5 – 10 minutes. You can use the collected liquid to make the meat even juicier.

  6. To serve -

    Serve the pulled pork on a sandwich with cucumber, BBQ sauce and red onion.

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