BBQ Chip Dusted Sous-Vide-a-Q Pulled Pork
ingredients
- 6-8 lb bone-in pork shoulder
- 1 jar Mauro Provisions BBQ Chip Dust
Included Mauro Provisions Products
Recipe Tags
Directions
- Pre-heat water bath and sous vide machine to 145° F.
- Score fat cap of pork and coat completely in BBQ Chip Dust.
- Place in vacuum sealed bag and submerge fully in water bath.
- Let ‘er rip for 40 hours (yes 40 hours!) at 145° F. When the 40 hours are up, fill a large container or sink with ice water.
- Take out the vacuumed sealed bag and make a cut in the corner of the bag. Pour out ALL the juices into a small pot and reserve for later. Gently place bag in ice water, keeping the cut corner away from the water by folding and clipping if necessary.
- Let the pork cool down in the ice water for at least 1 hour up to overnight in the fridge after initial 1 hour cool-down. (This will prevent it from drying out).
- Set smoker to 350° F with as heavy smoke as you can. Take out pork and rub again in BBQ Chip Dust and place in smoker for 3 hours or until internal temperature hits 165° F.
- Wrap in butcher paper and a kitchen towel and let rest in an insulated environment like a beverage cooler or microwave for at least one hour or up to 3 hours.
- Simmer reserved pork juices until reduced by half, skimming any foam off top.
- When ready to eat, unwrap pork, pull pork with your hands, then douse in reduced pork juice and it’s ready to serve!
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