A delicious pulled pork is made sous vide! Super tasty on sandwiches or to use in other dishes. In this recipe we cook the meat sous vide for 24 hours and give it a smoky flavour on the bbq or with the smoking gun!
- 2 kilos of prosecutor
- 15 gr paprika
- 10 gr sea salt
- 10 gr brown sugar
- 10 gr garlic powder
- 2 gr oregano
- 2 gr chili powder
- 1 bottle of BBQ sauce
- 1 red onion
- 1 cucumber
- black pepper
Make the spice mixture with the paprika, sea salt, brown sugar, garlic powder, oregano and chili powder. Turn on the sous vide device and heat to 74 degrees.
The pulled pork
Coat the prosecutor well with the dry rub. You can choose to divide the meat over 2 vacuum bags. Vacuum bag the meat and let it cook for 24 hours.
Once the 24 hours have passed, you can remove the pulled pork from the bag. Cut a small piece of the bag open and collect the moisture. Pat the meat dry. You can now do 2 things to give it a smoky flavour.
Option 1: BBQ
You can put the meat on the bbq. Make sure you cook it indirectly. You can put the meat for another 1-2 hours on the bbq. The meat will get a dark colour. Take the meat carefully from the bbq, you can pull the meat apart with 2 forks or your hands. Add some moisture to the meat to get it even juicier. You can also choose to thicken the liquid with cornstarch and some extra spices of your choice.
Option 2: Smoking gun
Use the smoking gun set to give the meat a smoky flavor. Pull the meat apart so you get nice pieces of pulled pork. Light the smoking gun and smoke for 5 - 10 minutes. You can use the collected moisture to make the meat even juicier.
Serve the pulled pork on a bun with cucumber, bbq sauce and red onion.