- 3-lb boneless pork shoulder blade (pork roast)
- 1/3 cup water
- 1 cup apple cider vingear
- 1 tbsp salt
- 1 tbsp red pepper flakes
- 1 tbsp hot sauce (texas pete, whatever)
- 1 tbsp brown sugar
- 1 tbsp + 1 tsp chili powder
- spices (garlic powder, onion powder, salt, pepper)
- 1 yellow onion
- 2 strips bacon, raw
- Whisk together the vinegar, salt, chili powder, red pepper flakes, hot sauce, and brown sugar, until the salt and sugar are dissolved. Store that in the fridge for now (ideally, overnight) like you would a good chili.
- Season the pork with salt, black pepper, garlic powder, onion powder, chili powder.
- Sous vide for 12-18 hours at 176F
- Use two forks to move the pork to a bowl, and pull it apart. The forks should be able to easily pull it into shreds. Remove any fat you find. (You will find some fat.)
- Pour the sauce over the pulled pork, to taste. Don't pour all the sauce in! It may be too much vinegar/liquid depending on your quantities.
- You may want to tune the heat and salt.
- Eat!
Notes: - The first time we made this, I made about twice as much sauce as needed, and the pork needed to be strained. All sauce ingredients except the pepper and hot sauce have been halved here.
- The second time (4 July 2016), I added more chili powder, and that came out well.
- April 21 2019: a whole tbsp of red pepper flakes makes it pretty spicy! Could dial that back a little. It's very vinegar-y with a 2.5lb roast, so watch those quantities per the pork you have...
- A previous version of this recipe called for slow-cooking, but the sous vide is nicer! I feel like the slow cooker makes it a bit dry. See below.
- I put extra sugar in once and it made it a little too mellow? Don't go overboard on the sweet.
Slow cooker instructions: - Prepare the pork as described
- Cook the pork on low for 8-10 hours.
- Pull the pork apart and combine with sauce
- Put back in the slow cooker for 1 more hour
- Serve
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