Sous Vide Indoor Pulled Pork

Name: Sous Vide Indoor Pulled Pork
Cuisine: US & Canada
Ingredients: ¼ cup, vegetable oil; 2 teaspoons, salt; 2 tablespoons, sugar; 2 tablespoons, pepper; 2 tablespoons, smoked paprika; 1 tablespoon, garlic powder; 1 teaspoon, cayenne pepper; ¼ cup, yellow mustard; 1 tablespoon, liquid smoke; 1 5-pound, boneless pork butt roast, trimmed and halved; 1 cup, cider vinegar; ½ cup, ketchup; ½ cup, water; 1 tablespoon, sugar; ¾ teaspoon, red pepper flakes; , Salt and pepper

Main Courses
US & Canada
Meat
Pork

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.

SERVES 6 to 8

TIME Sous vide: 20 to 24 hours; active cooking time: 50 minutes

Sous Vide Temperature 165°F/74°C

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