Tag: sous vide pork

Sous Vide Asian Pulled Pork

Posted on by Wiley
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

Equipment

Ingredients

Marinade

Meat

Mayo for Sandwich

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

Sous Vide BBQ Pulled Pork – Keto – LCHF

Posted on by Wiley
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

Equipment

Ingredients

Cooking Tools

    Ingredients

    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

    Sous Vide BBQ Baby Back Ribs – Keto – LCHF

    Posted on by Wiley
    Sous Vide BBQ Baby Back Ribs
    Sous Vide BBQ Baby Back Ribs

    Sous Vide BBQ Baby Back Ribs – Keto – LCHF

    This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
    Print Recipe
    CourseMain Course
    CuisineSous Vide
    Keywordbaby back ribs, sous vide, sous vide baby back ribs
    Prep Time1 hour
    Cook Time13 hours
    Total Time14 hours
    Servings6
    Calories669kcal
    AuthorWiley

    Equipment

    Ingredients

    Ingredients

    Homemade Montreal Steak Seasoning

    Instructions

    • This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
      pig baby back ribs
    • As always the hardest part of doing ribs is just getting them out of the bag and second, you got to remove the membrane on the back of each rack. Some people do not see the benefit of removing the membrane but it is actually even more important to remove when cooking sous vide. The membrane Is going to stop the seasoning from entering the meat. Especially salt that actually helps tenderize the rib meat during the cooking process. To remove the membrane, I use a butter knife. The duller the better. Get under the membrane at the narrow end of the rack. Using a paper towel grab the end of the membrane and slowly pull.
    • Being pre-diabetic I do not use any rubs that contain sugar. Actually, I prefer rubs that add texture and a little heat without coloring or sweetening the taste of the meat. This cook I am using Montreal steak seasoning. If you want to make your own homemade version there is a link to our website showing you how to do it. https://learntobbq.com/recipes/homemade-montreal-steak-seasoning/ In addition, I am using Weber Bold Chipotle to add some heat.
      seasoned ribs
    • After applying the rub I then coat the ribs and rub with an oil spray. Use whatever type of oil spray that you like. This one says it is butter flavored but it is not butter. It is just soybean oil. I also use an olive oil spray that works just as well.
    • Now flip them over and do it all over again with the seasoning and spray oil.
    • Now we need to get the ribs into the cooking bags. I am using a vacuum sealer but you also use ziplok bags. If you use ziplok bags you will need to cut the racks in half so they can fit. Also, I bought my vacuum sealer for $80 so you do not need to spend a lot of money on a vacuum sealer. The one I bought was the Gourmia and it is listed above in Cooking Tools but do your own research and buy the one that is best for you. The secret to putting the ribs into the bag is to let gravity help. Also, I use the 11 inch wide bags. Hold the bag open in one hand and then grab the ribs from one end and hold directly over the bag. Slowly lowering the ribs into the bag. With a little practice, it really is not that hard. Just make sure you try and not rub any of the seasoning off.
    • Now on to the sealing. Make sure your unit is in regular vacuum and that it is set for moist or liquid mode based on your unit. I always double seal each end of the bag. Since I have been doing that I have never had a bag failure. As the air is removed make sure that there are no bubbles and that the bag makes complete contact with the ribs. Here is what it looks like when they are doubled sealed.
    • Now on to the bath. Pre-heat your sous vide cooker to 165F. Then put your ribs into preheated cooker cook them for 12 hours. You can go to a lower temperature like 145F but you will have to triple the time to 36 hours and have done both times and temperatures I believe the 165F for 12 hours texture is more what I like in a rib.
    • 12 hours later remove ribs from cooking bags. Pat dry and then reapply the rub. Very important to remove the moisture or the rub will absorb it and instead of a nice crust or bark you will have a mushy soft mess.
    • Now into a 275F preheated smoker or grill that is set up for indirect cooking. Let the ribs smoke for 1 hour.
    • As I cut them it hardly takes any pressure at all. These are very tender ribs. They also are cooked all the way through but still have a nice pinkest color. They also have that perfect mahogany color bark.
    • Now the Tug Test. First bite shows the perfect rib. Firm and not mussy but also extremely tender and the meat easily separates from the bone as you bite in. Second bite was just as good as the first.
    • The ribs from all three slabs were exactly the same. Usually, when just doing the full cook on the smoker some racks will be better than other. With sous vide cooking there was not a marginal rib in the bunch. These baby back ribs are the best I have ever cooked and were actually easier to cook than just using my smoker. Then I usually foil and add liquid halfway through the cook so the ribs will not dry out. Bon appetite.

    Video

    Nutrition

    Calories: 669kcal

    Sous Vide BBQ Pork Loin with Adobo – Keto – LCHF

    Posted on by Wiley
    sous vide bbq pork loin
    sous vide bbq pork loin

    Sous Vide BBQ Pork Loin with Adobo – Keto – LCHF

    Sous vide bbq pork loin. This is an easy Sous Vide BBQ recipe that incorporates Adobo seasoning. It also is only 6 hours total including prep and cooking time. There is an up to 12 hours dry brining that is optional but will make your pork loin even more favorable and tender.
    Print Recipe
    CourseMain Course
    CuisineSous Vide
    Keywordbarbecue pork loin, pork loin, sous vide
    Prep Time30 minutes
    Cook Time5 hours 30 minutes
    Total Time6 hours
    Servings6
    Calories649kcal
    AuthorWiley

    Equipment

    Ingredients

    Ingredients

    Instructions

    • The pork loin is the area between the shoulder and the back legs of the pig. This meat is very lean and is also the most tender part of the hog. This pork loin was just under six pounds.
      pig loin
    • We will be using an adobo seasoning and besides the fact that it adds a lot of flavor it will also help tenderize the meat by acting as a dry brine. The one I’m using today is from Lowry’s and this one also includes pepper. They also have a version without pepper if the pepper is an issue.
      adobo seasoning
    • Get a container. I like using a glass 15-inch by 10-inch rectangular baking dish. Put the seasoned loin into the dish. When seasoning make sure you cover every inch of the pork loin. The salt in the adobo seasoning will play a second role besides taste by acting as a dry brine. Adobo or Adobar in Spanish means marinade, sauce or seasoning. Adobo was employed initially as a method for food preservation but now its primary purpose is just to add a lot of great flavor to your meat. Now put the dish into the refrigerator for up to 12 hours so the loin can get the benefit of the Dry Brine.
      dry brine
    • So what is a Dry Brine? This is when the salt draws out the juices in the meat through osmosis. Next, the salt dissolves into these juices essentially turning into a wet brine even though there isn’t any embedded liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins resulting in a juicy, tender, seasoned meat.
      dry brine
    • Now is the time to put the loin into a vacuum sealed bag using your vacuum sealer. Remove all the air from the bag and seal. if you plan on doing a lot of sous-vide cooking I highly recommend you buy one of these units. The model I bought was well under $100 and it is great for managing your food.
      vacuum sealed pork loin
    • I always double seal each end of the bag just to make sure we get no leaks.
      double seal bag
    • Now it is time for the bath preheat sous-vide bath to 137 degrees Fahrenheit put the pork loin into the bath and then cook pork loin for four hours.
      put into sous vide bath
    • Remove loin from the cooking bag and pat dry the loin with paper towels.
      pat dry pork loin
    • Preheat your smoker or barbecue grill to 275 degrees Fahrenheit if you’re using a grill please set up for indirect cooking. Smoke the pork loin for one and a half hours.
      put pork loin into smoker
    • The outcome of this type of cooking gives you the best of both worlds. The meat will be extremely tender and moist. Also, the smoker will add just the right amount of bark, texture, and color.
      finished pork loin

    Video

    Nutrition

    Calories: 649kcal