Sous Vide Asian Pulled Pork

asian pulled pork
asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it's superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce
pulled pork with white sauce

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, daniel boone, gmg, gmg daniel boone, pulled pork, white sauce
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings7
Calories690kcal
AuthorWiley

Instructions

  • Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce. We will start with my favorite rub and that is SPG. 1/2 cup of Kosher or Sea Salt.
    salt
  • 1/2 cup of Coarse Black Pepper.
    black pepper
  • 1/2 cup of Granulated Garlic.
    garlic
  • Mix Well.
    mix well
  • Apply Rub. When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender. If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.
    apply rub
  • This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.
    spray oil
  • Pre-heat grill to 275F.
    pre heat 275F
  • Place pork butt in the middle of the grate and insert meat temperature probes.
    butt in grill
  • When pork butt is at 160F internal temperature it is time to foil the roast.
    160F
  • Add 1/2 cup of Apple Juice to the pan.
    apple juice
  • Seal foil around pan.
  • Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.
  • Shred pork until pork is the right size for sandwiches.
  • here is the chart showing each part of the cook.
  • Add 1/2 cup of Big Bob Gipson White BBW Sauce.
  • Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.
  • Bon Appetite.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

pulled pork
pulled pork

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

Pulled Pork with White Sauce. This recipe review is my first on the Rec Tec Trailblazer grill. It is pulled pork with a simple homemade rub but also using Bib Bob Gibson White Sauce. Total cook time is just under 6 hours. We also incorporated the FireBoard Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, fireboard, pulled pork, white sauce
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings7
Calories706kcal
AuthorWiley

Instructions

  • To do this cook we started with a 7-pound pork shoulder with blade bone.
    pork shoulder
  • First, we need a simple rub.
    the rub
  • 4 tablespoons of kosher or sea salt.
    salt
  • 4 tablespoons of black pepper.
    black pepper
  • 4 Tablesppon of Minced Onion.
    onion
  • 4 Tablespoons of Garlic Powder.
    garlic powder
  • Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
    mix well
  • Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
    apply rub
  • Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
    spray oil
  • Preheat Trailblazer to 275F and then add pork shoulder to grill.
    preheat
  • Insert meat probes for both the grill and the FireBoard thermometer.
    meat probes
  • The Rec Tec App allows you to have full control over the grill as long as you have access to the internet. As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
    rec tec app
  • Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook. As you can see here is when the shoulder hit 160F and had to be foiled.
    160F
  • Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
  • Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
    remove bone
  • Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
    bear claws
  • As you can see the very dark part is the bark and the darker red sections are the smoke ring.
    finished pork
  • To finish this pulled pork I am going to use Big Bob Gibson's white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
    white sauce
  • Highly recommend the Rec Tec Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.
    firebpard thermpmeter

Video

Nutrition

Calories: 706kcal

Pulled Pork on the Rec Tec Bullseye Grill – FireBoard Thermometer – Keto – HFLC

Pulled Pork on the Rec Tec Bullseye Grill - FireBoard Thermometer - Keto - HFLC

This is my first low and slow cook using a Rec Tec Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbullseye grill, pork shoulder, pulled pork
Prep Time30 minutes
Cook Time6 hours 30 minutes
Total Time7 hours
Servings8
Calories690kcal
AuthorWiley

Instructions

Real Time Chart of Cook

  • This is my first low and slow cook using a Rec Tec Bullseye Grill. Making Pulled Pork and using the FireBoard Cloud Connected Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.

Setup Grill

  • First thing, we put a foil pan underneath where the pork shoulder is going to sit on the grate. The Bullseye does not have a drip pan and no one wants to clean the grease out of the bottom of the grill. We then put the ambient temperature probe right in from of the pork shoulder as close to the middle of the grill as possible.

Applying the Rub

  • Now we need to season the pork shoulder. For this cook, I am using only Adobo seasoning with Pepper as my rub. Adobo seasoning is my goto when making carnitas and wanted to give this pulled pork a Mexican flavor. Make sure you season all sides and I go around the roast two time. Adobo has plenty of salt and will still give you a nice bark without having to add any sugar. Actually, this recipe is great if you on a Keto diet.

Putting Pork Shoulder on Grate

  • Now make sure you have preheated the bullseye grill to at least 250F. One really cool feature of the fireboard thermometer is the moment you plug in a probe it will start data logging. Now center the pork shoulder over the foil pan and make sure the meat probe is in the middle of the roast but not touching the bone. Close the lid and set the pellet speed to third position from off or if you are x military set it at 10:00 a clock.

Cooking until 160F then Foil

  • Now three more hours and the pork shoulder is at 160F and will be foiled so it will not dry out. To be on the safe side I use a foil pan with foil wrap to make sure the pork shoulder is fully wrapped but if I get a tear I can keep the juices out of the bottom of the bullseye.
  • Leave the meat probe in and make sure the foil is not touching the probe. Now put the pork shoulder back on the grill and close the lid.

Carolina Mustard Sauce

  • Mix all ingredients well and then let the sauce sit for about 20 minutes.

Shred and Add Sauce

  • Shred with Bear Claws and then switch to two forks. Add Carolina Mustard Sauce to pork and then use forks to evenly spread the sauce over every inch of the pork. Now serve the pulled pork with your favorite coleslaw.

FireBoard Results

  • Here are the final results of the cook using the FireBoard Smart Thermometer. First Low and Slow cook on Bullseye Grill using FireBoard Smart Thermometer. Estimated time to cook 8 hours at 275F. Real-time was 8 hours and 36 minutes at an average temperature of 284F Cooked on grate till an internal temperature of 160F then foiled and cooked till 195F and then pulled.
    fireboard final results

Video

Nutrition

Calories: 690kcal

Sous Vide BBQ Pulled Pork – Keto – LCHF

sous bide bbq pulled pork
sous bide bbq pulled pork

Sous Vide BBQ Pulled Pork - Keto - LCHF

This recipe incorporates sous vide cooking with BBQ smoking. The rub is very easy to do and simplifies the preparation process. I promise you this will be the most tender and moist pulled pork you can ever make.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordsous vide, sous vide bbq, sous vide pulled pork
Prep Time1 hour
Cook Time22 hours 59 minutes
Total Time23 hours 59 minutes
Servings8
Calories690kcal
AuthorWiley

Instructions

  • Pulled pork comes from the pork shoulder or Boston butt. This part of the pig has both fat and a lot of connective tissue.
    pig diagram

The Rub

  • First step, we will start with the rub. This is simple but very affective rub when doing a sous vide cook. One cup of Montreal Steak Seasoning. One quarter cup of Garlic Salt. Two tablespoons of Cumin. And two tablespoons of dry mustard.
    rub ingredients
  • Mix well in a mixing bowl and try to remember that we need the salt well distributed through the rub. The salt will act like a dry brine helping to not only season the pork but also tenderize it as the pork cooks.
    mix rub

Prepare for the Cook

  • Now go find the ugliest broiler pan you can find. Empty roast into pan keeping the juices from the bag. I roll the roast in the juices so the when I apply the rub the rub will stick to the roast Apply the rub to every inch of the roast. Make sure you use every bit of the rub for you need all the salt so the roast can tenderize.
  • Now here comes the real challenge. How do you get an 8-pound roast into an 11-inch wide bag? Put roast into vacuum bag without rubbing off the rub. This part is important for the bag end has to be clean so you can use the vacuum seal. Also if you have any rub left just put it into the bag.
    put in bag
  • Make sure the sealer is set in liquid or moist mode depending on your unit. Now vacuum seal the roast in the bag.
    seal roast in sous vide bag
  • I always double seal the bag at both ends when using larger pieces of meat. I have never had a bag failure when doing a double seal.
    double seal

Sous Vide Cook

  • Now it is into the bath at 165F for 24 hours.
    pulled port in sous vide bath
  • 24 hours later remove from bath and make sure you have a half size foil pan ready. Now carefully drain juices into the pan and then remove roast from the bag. You will need some of these juices when it comes to shredding the pork Now go get another foil tray and transfer the roast over. Remember to save the juices.
    remove from bag
  • Now it is time to pat down and dry the surface of the roast. I then sprinkle some more Montreal steak Seasoning. This will allow the roast to develop a crust or bark as we say in BBQ.
    pat down pork

The Smoke and Bark

  • Goes into the smoker or grill setup up for indirect cooking at 225F for 2 hours.
    in smoker

The Shred

  • As you can see it has a great bark. Also, it is extremely tender. I could have just used my hand to pull it apart. If you have ever done pulled pork you will know that it does not get any better than this. Not only is it tender but all the excess fat has rendered into the meat or meat juices that we saved.
  • First pass I use the big claws to break the roast into large pieces.
  • Now It is time to add some of the juice back. This is personal preference but I did add some apple cider vinegar and mustard to the juices.
  • Now the final pass and this time you use two forks and shredded it to your liking. Pulled pork is great in sandwiches, with eggs, in enchiladas, burritos and if you add onions and green salsa one of my favorites and that is carnitas.

Video

Nutrition

Calories: 690kcal

Barbecue Carnitas Smoked Tacos

carnitas smoked tacos
carnitas smoked tacos

Barbecue Carnitas Smoked Tacos

If you like pulled pork then you are going to love carnitas. Not only is it easy to make but if you are on a budget it one of the cheapest way to feed your family. This recipe is for tacos but just change what you put it into and it could be burritos, enchiladas or just make a sandwich.
Print Recipe
CourseMain Course
CuisineMexican
Keywordcarnitas tacos, pulled pork
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings12
Calories250kcal
AuthorWiley

Ingredients

Ingredients

Instructions

Cut Up Meat

  • Cut up pork shoulder so it is in approximately 2-inch cubes and put into a half size foil pan.
    carnitas cut up

Add The Other Ingredients

  • Add Onion, Garlic, 12 oz (half a bottle) of Salsa Verde, Chipotle Powder and Orange Juice in with the pork.
    carnitas cooked

The Cook

  • Add some hickory wood to your coals or smoker then let it cook at 250F for three to four hours. All the liquid will be absorbed into the pork making it extremely tender. Remove from grill or smoker and then pull the port apart using two forks. If it is not easy then let the pork cook longer. When the pork is ready, slice up the Avocado, Tomatoes, Onion, and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas pulled apart
  • When the pork is ready, slice up the Avocado, Tomatoes, Onion, Cabbage and lettuce. Put the beans in a bowl and then let everyone build their own tacos.
    carnitas smoked tacos

Video

Nutrition

Calories: 250kcal

Chris Lilly’s Six-Time World Championship Pork Shoulder

Pulled Pork Shoulder
Pulled Pork Shoulder

Chris Lilly's Six-Time World Championship Pork Shoulder

Lilly is the only five-time champion of the Memphis in May BBQ cook-off – aka the "Super Bowl of Swine" – and the author of Big Bob Gibson's BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint. The title is no joke: The Alabama BBQ joint is considered one of the most important and most influential in America.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, chris lilly, pulled pork
Prep Time1 hour
Cook Time16 hours
Total Time17 hours
Servings16
Calories706kcal

Instructions

Pre Cook

  • Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.
  • Apply a generous amount of rub onto meat. Pat so the rub will adhere.

The Cook

  • Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach at least 195°F.

Video

Nutrition

Calories: 706kcal