Sous Vide Indoor Pulled Pork
Why This Recipe Works
Pulled pork can often be a huge project—especially if you want to do it on the grill or in a smoker. But it is possible to streamline the process and make it a little more convenient. Unfortunately, recipes for this kind of indoor pulled pork often produce mushy, waterlogged meat that's swimming in sauce in order to mask all that blandness. But by cooking the pork sous vide, we can achieve proper texture at a lower, more stable temperature than in traditional methods—which means less moisture loss, and more succulent meat. And a long, 24-hour cooking time breaks down almost all fat and collagen, making the pork shreddable but not mushy. We coat the pork in an aggressively seasoned spice paste to ensure flavorful meat. To give this dish a boost, we make a tangy sauce from the cooking juices. Slap this stuff on pillowy potato rolls and you've got yourself some flavor-packed barbecue sandwiches—right at home, any time of year.