I found the KEY to perfect PULLED pork! It's life changing.

this is a nine pound spork butt even though it's called pork butt it does not come from the backhand it's actually the shoulder of the pig and at least to me it does have a lot more flavor than the picnic which is actually the ham but today we're gonna be transforming this into a beautiful food pork sandwich and the awesome part about it is that souffee makes it really easy to do the first thing i like to do is to score all of the fat this does not only help with the rendering process but it also allows me to put more seasoning on it and as you can tell it's a big piece of meat so we need to season it properly if you are worrying about making it pretty please don't remember in the end we're just gonna pull everything so there's no need to be pretty it just needs to work one of the most important things i've learned cooking big pieces of meat like this is that you must keep the salt separate from europe that will allow me to control the exact amount of salt needed and the rub is just for flavoring in case you are wondering i am using guga's rub if you have not seen that video make sure you check it out in the description later on because you can make this rub without any hassle at home and once i was done applying the rubs to all sides this is what it looks like as you can see i made sure that every single edge is perfectly seasoned now i don't know about you but to me one of the most important things about cooking pork butt is the flavor and nothing beats it like smoke so for that i'll be putting it in my smoker to get that wonderful smokey flavor i set up my camp chef smoker to 200 degrees fahrenheit and throw it in there because we're cooking this sous vide we do not need it to smoke it for too long i would say anywhere between two hours to three hours is good enough it all depends how smoky you like it once the two hour was up this is what i was left with as you can see that nice red mahogany color is a sign that the smoke penetrated nicely and deeply into the meat making it not only look wonderful but it also made a smoky flavor at the same time you gotta remember that this is a hundred percent still raw inside and to cook it and tenderize it to a fall off the bone texture i am going to be using sous vide now the wonderful thing about it is that sous vide also traps that smoke flavor which allows everything to infuse into the meat all the way in talking about that the only thing left to do is to bag it up and get it ready for the water bath that is perfect because it allows me time to go ahead and make an incredible sauce to go along with the spoon pork as always remember exact amount of ingredients always in the description down below for you so i started with a little bit of white vinegar followed by apple cider vinegar lime juice brown sugar smoked paprika red chili flakes black pepper and your favorite hot sauce now there's left to do is to mix it well and bring it to a light simmer we are not looking for a full boil but a nice gentle simmer like this is good enough we just want to make sure that all these flavors get to know each other at the same time you don't want to reduce this too much if not it's going to be way too strong but after simmering it for about two minutes it was ready to strain once that was done i was left with an amazing and incredible vinegar sauce this should pair perfectly with our pulled pork you gotta remember the pork has a lot of fat and cutting it out with the vinegar is perfect but another thing that will help the richness of the pork is also a coleslaw and this one is southern style and it's super easy to make the first thing i did was to make the sauce and for that i threw in a little bit of mayo followed by apple cider vinegar white granulated sugar and of course black pepper and all there's left to do is to mix it well and your coleslaw sauce is done that is as easy as it gets now here's a quick tip i like to mix everything together directly into a ziploc bag that not only minimizes waste but it also makes me not having to wash another dish now the only thing left to do is to throw in our sauce mix everything together and our course laurie is ready it does not get any easier than that at the same time we all know that leaving this in the refrigerator overnight produces a much better flavor the very next day i took it out of the refrigerator put it on a tray and check it out that is going to be perfect with our pulled pork sandwich talking about that one thing that we cannot forget is the buns and at least to me using brioche bun is perfect for it however i do recommend toasting it first this will prevent your sandwich from getting soggy because i'll tell you one thing by the time we are done with the pulled pork it will be extremely juicy talking about that it is now time to cook it and for that i'm gonna be throwing into the water bath at 170 degrees fahrenheit for 24 hours and i cannot wait for you to see how this is gonna turn out i know what you're thinking 24 hours to cook pulled pork first of all when you cook it on the barbecue or if you smoke it it takes eight hours but you have to be babysitting it you have to control that fire you have to make sure that that fire is there and it will not put out you make sure of many other things with soviet i put it in there walk away go to sleep go to work come back the next day and it's ready for me that is how convenient it is to make food pork sous-vide with all that being said i'm hungry it is ready and it's time to take it out let's do it [Music] [Music] the smell that is coming out of the bag is insane i wish you can smell my entire studio even outside of the studio my neighbors are knowing something is happening and don't worry always treat your neighbors right because one day you will need their help i know you wish you were my neighbor so was i food all the time now here's the deal the plan is as you saw it that thing is extremely tender the bone just pulls out like nothing that is a sign that it was cooked to perfection obviously we're going to have a lot of the rendered fat juices from the bag never throw that away the wonderful thing about sofia is that it render all the fat down but we can reserve it and then we can put it back the perfect amount that is needed to make the pulled pork sandwich as you are putting the fat back make sure you taste it for seasoning if you need to add a little bit of salt here and there be careful with the juices of the bag because you can get really excited because you will notice that as much as you keep putting it it's just tasting better the more fat the better you just keep adding fat fat fat you can overdo it and make it way too juicy be careful all right now here's the deal i know my pulled pork looks good already but i'm gonna be building an incredible pulled pork sandwich with it so now i say i know it doesn't look that good right now but watch this [Music] all right everybody here we have our beautiful poop pork mama what do you think nice beautiful looking pulled pork sandwich i already made five sandwiches obviously for the beauty and stuff and look how much pork i still have left all right so as you can see my mom we have a beautiful sandwich here i'm just excited to try the sandwich you ready i want to try that first try it you cannot put a tray of meat in front of me and not expecting try to try it's only fair now here's the deal i will give you a big advice everybody as you are you know cooking it mixing all the juices you gotta actually season a little bit more if needed put a little bit of salt well this is going to be good a little bit smoky very tender super juicy like sauvignon usually are perfect season the secret is extract all of the fat from the pulled pork render everything with sous-vide now obviously you're going to render so much fat that you're going to have a bow of sous-vide bag juices all right then your goal is to control the amount of fatness that you put it back that's why it's so moist a lot of people don't like it when i say the word moist juicy everybody it's real juicy moist now let's try the sanders should you ready my mouth some onions here yeah some pickled onions everybody i don't know if i showed that on the video or not but make pickled onions you should always have it in your refrigerator ready to go cheers everybody not only the juiciness of the pork but then when i tasted it my mouth just went like that vinegar there that is there it cuts the fatness from the pork the acidity just makes it perfect you know what i mean don't get me wrong i don't like barbecue sauce as well but it's too sweet sometimes so good [Laughter] oh my gosh so good i'm always having everybody anyway guys i hope you enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always on the description down below thank you so much for watching and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 486,791

Keywords: pulled pork, sous vide pulled pork, cooking pulled pork, bbq pulled pork, pulled pork sandwich, smoked pulled pork, sous vide pork, pork shoulder, how to cook poork should, pork butt

Id: WjnhHrZDKCQ

Length: 9min 5sec (545 seconds)

Published: Tue Jun 29 2021