Best Sous Vided Pulled Pork Rsc Recipes
SOUS VIDED PULLED PORK #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. The price for a sous vide cooker has come down drastically from a few thousand dollars to the low hundreds. Finally this incredible technique previously only available to expensive restaurants and famous chefs is now within the means of family cooks. This recipe uses the sous vide's low temperature and long cooking time to infuse deep Rosemary and Bell Pepper flavor into the meat. Tender and juicy pulled pork is amazingly different than pulled pork done the regular way. Rather than typical plastic bags for the sous vide, I have found that aluminum foil gives better conductivity and not as expensive as sous vide bags. The plating of this dish shows one serving.
Provided by dcarch7777
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Directions - Pulled Pork.
- 1. Remove pork shoulder bones and skin.
- 2. Roast and peel bell pepper. Julienne-cut.
- 3. Fold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
- 4. Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
- 5. Remove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
- Directions - Mushroom sauce.
- 1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
- 2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and sauté mushrooms for 15 minutes.
- 3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
- 4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.
Nutrition Facts : Calories 663.2, Fat 46.5, SaturatedFat 19, Cholesterol 162.5, Sodium 3483.6, Carbohydrate 24.8, Fiber 4.8, Sugar 15.5, Protein 35.7
MANGO BOURBON PULLED PORK SOUS VIDE
I was preparing another recipe for sous vide and ended up making so many changes it was a completely new recipe.
Provided by Ambervim
Categories Pork
Time P1DT10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your sous vide water to 165°F.
- Mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
- Trim the pork as needed and cut into pieces no more than 2 inches thick. Rub with the above mix.
- Place in a large vacuum bad and add vinegar. Seal.
- Place in your sous vide for no less than 18 and up to 48 hours.
- Take pork from bag and pull it apart with 2 forks.
- Now you have 3 choices:.
- 1 - Use another sauce or choice of sauces and serve next to the pork.
- 2 - Make the sauce by combining all ingredients in a pan and heating through. Serve on the side of the pork.
- 3 - Place all the sauce ingredients in a slow cooker, mix and heat. Add the shredded pork and mix. Heat for 1-2 hours and serve from the crock pot.
Nutrition Facts : Calories 772.3, Fat 42.9, SaturatedFat 14.8, Cholesterol 179.6, Sodium 1046, Carbohydrate 33.4, Fiber 0.8, Sugar 25.9, Protein 51.2
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