Simple Sous Vide by Jason Logsdon
Author:Jason Logsdon
Language: eng
Format: epub
Publisher: Castle Point Books
Published: 2017-11-20T05:00:00+00:00
PREPARE THE PULLED PORK
Preheat a water bath to 176°F (80°C).
In a small bowl, combine the spices. Season the pork with salt and pepper then sprinkle it with the spice mixture. Place the pork in a sous vide bag with the Worcestershire sauce and liquid smoke then seal the bag. Place the bag in the water bath and cook for 12 to 18 hours.
PREPARE THE VINEGAR SAUCE
In a small bowl, whisk together all the ingredients and ¾ cup of water until thoroughly combined.
TO ASSEMBLE
Take the pork out of the sous vide bag and pat the pork dry. Quickly sear the pork on all sides in a pan over high heat or on a grill, 1 to 2 minutes per side. Remove the pork from the heat and shred it into pieces.
Serve with a spoonful of the vinegar sauce over top.
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