Sous Vide - Pulled Pork with Carolina-Style Mustard-Vinegar Sauce

I was first introduced to real backyard-smoked pulled pork by my friend Sean Rielly. He was from North Carolina and made the process seem so straightforward, with results that were always incredible. But every time I tried it on my own; the pork was never as good as his, which was discouraging, since I had just spent hours monitoring a smoker. Once I got into sous vide, I started to experiment with pulled pork and this recipe is the one of my favorite ways to make it. It might not be quite as good as Sean’s traditionally smoked pork, but I don’t have to monitor a smoker all day and it always turns out amazing, which is a big win in my book!

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

more than 2 hours

Cooking Technique

Sous Vide

Keywords

4 servings, apple cider vinegar, brown sugar, cayenne pepper powder, contributed, cook 18 hour, easy, garlic powder, ground coriander, ground cumin, honey, hot sauce, Jason Logsdon, ketchup, liquid smoke, main course, modern, more than 2 hours, pork shoulder, prep 5 min, prepared yellow mustard, sous vide, worcestershire sauce

Prep Time

5 min

Cook Time

18 hour

Servings

4 servings

Ingredients

1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper powder
1-2 lbs pork shoulder
1 tbsp Worcestershire sauce
1 tbsp liquid smoke
3/4 cup prepared yellow mustard
1/2 cup honey
1/2 cup apple cider vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 tbsp Worcestershire sauce
2 tsp hot sauce

Instructions

Preheat a water bath to 156°F.
Mix the spices together in a bowl. Salt and pepper the pork shoulder, then sprinkle with the spices. Place it in the bag with the Worcestershire sauce and the liquid smoke. Seal the bag, place it in the water bath, and cook for 18 to 24 hours, until tenderized.
Whisk together all the ingredients in a bowl.
Take the sous vide bag out of the water and remove the cooked pork. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the pork shoulder, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove it from the heat and shred.
Serve on rolls with pickles and cabbage, with a spoonful of the mustard-vinegar sauce on top.

Notes

he mustard-vinegar sauce is best when it is made at least a day in advance. It will also last in the refrigerator for at least a week. If you are comfortable around a smoker, you can omit the liquid smoke and finish the pork in your smoker.

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