A long, slow cook is a key to a good, fall-apart pulled pork. The sous vide method ensures not only the long, slow cook but also a consistent temperature. It produces an incredibly moist and tender pork. You have a winning combination when paired with my balsamic sauce and homemade hamburger buns.
Ingredients for Sous Vide Pulled Pork and Balsamic Sauce:
I used the following ingredients for the Sous Vide Pulled Pork: Boneless pork shoulder, paprika, dark brown sugar, Kosher salt, freshly ground black pepper, dry mustard, garlic powder, onion powder, dried oregano, and dried thyme. For the Balsamic Sauce, I used balsamic vinegar, chili sauce, Worcestershire sauce, Dijon mustard, light brown sugar, garlic, salt, and freshly ground black pepper.
Making the Sous Vide Pulled Pork:
First, I made the dry rub for the pork by combining the paprika, dark brown sugar, Kosher salt, freshly ground black pepper, dry mustard, garlic powder, onion powder, dried oregano, and dried thyme. Then, I dried the pork with a paper towel. Next, I rubbed half of the mixture all over the pork. I placed the pork in a vacuum seal bag, and vacuum sealed it. Then, I filled the tub with water, and set the temperature to 165° F. When the water reached temperature, I placed the vacuum sealed pork in it, and let it cook for 24 hours! During that time, I added more water to replace the water that had evaporated.
One of the nice things about this sous vide process was that I could refrigerate the pork after the 24 hours, which I did. When I was ready to finish it, I removed the pork from the vacuum sealed bag and dried it with paper towels. I placed the liquid from the bag in a fat separator and saved the de-fatted liquid to add back to the pork after it was shredded. Then, I coated the pork with the remaining spice rub and placed it on a wire rack set on a rimmed baking sheet. I popped the pork into a preheated 300° F oven for about an hour and 30 minutes.
Making the Balsamic Sauce:
After I put the pork into the oven, I made the Balsamic Sauce. I added all of the ingredients for the Balsamic Sauce to a small saucepan. After I stirred all of the ingredients together, I simmered it over medium heat until it was reduced by about 1/3. This took about 15 minutes.
Finishing the Sous Vide Pulled Pork with Balsamic Sauce:
After the pork had been in the oven for the hour and 30 minutes, I removed it. Then, I transferred the pork to another rimmed baking sheet. I used two forks to “pull” or shred the pork into bite size pieces.
I placed the pulled pork in a large saucepan and added the reserved liquid from the vacuum sealed bag. Then, I stirred to combine everything. I did give the pork a little taste. Oh my, was it good!
I piled some of the pulled pork on a homemade hamburger bun and topped it with the Balsamic Sauce. I served the Sous Vide Pulled Pork with Balsamic Sauce with Crispy Smashed Parmesan Potatoes and Creamy Southern Coleslaw. Yum!
- 3 to 4 pound boneless pork shoulder
- 3 Tablespoons Paprika
- 3 Tablespoons Dark Brown Sugar
- 2 Tablespoons Kosher salt
- 2 teaspoons dry mustard
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 Tablespoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 cup balsamic vinegar
- 3/4 cup Chili sauce
- 1/3 cup 2.5 ounces light brown sugar
- 1 clove garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- Rinse pork and blot dry with paper towels.
- Combine all dry rub ingredients.
- Pat half of dry rub all over pork. Place pork in vacuum seal bag and vacuum seal.
- Heat water bath to 165° F. Place vacuum sealed pork in heated water bath, and cook for 24 hours. Add additional water to replace what evaporates.
- May be prepared in advance up to this point and refrigerated.
- Remove pork from vacuum sealed bag, and blot dry with paper towel. Pour juices from vacuum sealed bag into fat separator. Allow contents to settle, and pour non-greased sauce. Set aside.
- Preheat oven to 300° F.
- Pat remaining dry rub on pork. Place pork on wire rack set in rimmed baking sheet. Bake for 1 hour and 30 minutes.
- Remove from oven, and place on rimmed baking sheet. "Pull" or shred pork with two forks, discarding hunks of fat. Place in large saucepan. Add reserved juice from vacuum sealed bag. Stir to combine; heat over medium heat until pork is hot. Serve on hamburger buns topped with balsamic sauce.
- Yield: 6 servings.
- Combine all ingredients in a small saucepan and stir until all ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, 15 to 20 minutes. Yield: 1-1/2 cups.
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