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

By: The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon

Sous Vide - Pulled Pork with Carolina-Style Mustard-Vinegar Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sous Vide
cuisine icon 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."]
cuisine icon 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, ketchup, liquid smoke, main course, modern, more than 2 hours, pork shoulder, prep 5 min, prepared yellow mustard, sous vide, worcestershire sauce

prep icon Prep Time
5 min
cook icon Cook Time
18 hour

serving icon 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.
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