A type of barbeque that takes its name from the way the meat looks when it is served, pulled pork is a hearty dish enjoyed by many. This is literally composed of pork shreds that have been pulled apart during the cooking process or chunks of meat which can be pulled apart by hand. In order to come up with this, a slow cooking process that uses low heat must be used. Traditionally, this dish is prepared with a smoker and requires long hours of watching over the meat.
An easier way to prepare pulled pork is with the use of the sous vide process. This technique works on the same premise of combining slow cooking and low heat, however it does not require having to keep constant watch over the meat. With sous vide pulled pork, it is possible to put the meat into the water bath and come back for it when it is done. Additionally, traditional pulled pork makes use of the shoulder to keep the meat from drying out. With the sous vide method it is possible to use leaner cuts without worrying about losing moisture in the meat.
For sous vide pulled pork, the meat is held at a temperature of 137°F / 57.2°C for medium rare. However, it may also be done at higher temperatures of 145°F / 62.8°C or even 155°F / 68.3°C if a more traditional version is desired. Whichever temperature is used, the pork is usually cooked for 1 to 2 days to allow it to reach the ideal doneness.
Any desired seasonings, including smoke flavoring, may be added to the meat before it is cooked. This will allow flavors to be fully absorbed while cooking. Being a versatile dish, pulled pork can be used for the traditional sandwich filling served with slaw and barbeque sauce, it may also be used with flour tortillas, put on pizzas or even be served over rice among other things.
Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
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