I live in a part of the world where I simply do not have access to good BBQ. I grew up on Memphis style pulled pork and sometimes I get a desperate craving for the stuff. Unfortunately, I also live somewhere that does not allow having a smoker.
I was thinking that I might be able to achieve something tasty enough using sous vide and finishing in the oven. Even if it will miss the deep smokiness and bark, I still imagine it will be better than any pork sold as BBQ here in the PNW (I did find a place that does a passable beef brisket, Texas style but I've yet to find a decent pulled pork or ribs).
I've checked out Kenji's recipe (https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe) but thought it would be worth checking in with the subreddit to see what other's opinions and experiences have been.
by Dangerous_Ad_7042
10 Comments
I know this is the sous vide sub, but do you have a pressure cooker? It’s not quite the same, but with the right seasonings and some liquid smoke and apple cider vinegar, I make a pretty good pulled pork recipe. I use something close to [this recipe](https://thesaltymarshmallow.com/instant-pot-pulled-pork/), but add smoked paprika and liquid smoke. If you don’t have a pressure cooker, but you do have a deep roasting pan, you can do similar on a metal rack in a deep roasting pan covered in foil on 225 for 5 hours, then grill or broil in the oven at a higher temp. We did this at a (non bbq) restaurant I worked at years ago, and it’s also really good.
If you have an oven, you might check out this recipe for “melted pork” by Brian Lagerstrom.
Haven’t tried it, but it looks amazing. Use the website recipe instead of the video recipe.
https://youtu.be/jiSph7wCWQM?si=qBYvbC8_TZKlmuXN
I’ve used Kenji’s recipe multiple times and it comes out amazing. 24 hours @ 155°F in the bag, 2 hrs @ 300°F in the oven, right down the hatch. In fact I have a 7.6 pound pork shoulder in the fridge that I need to go bag up and start tonight.
The Kenji recipe is by far the best pulled pork I’ve eaten, and I’ve repeated it over 10 times.
Pulled pork is my dad’s favorite BBQ meat (we’re southern) and he’s persnickety about real pit barbecue, but he’s told me time and time again he’s never had better. It’s my holiday and birthday gift for him – a batch of Kenji sous vide pulled pork.
I use much more liquid smoke than Kenji, but the outcome is juicy, delicious, tender, with just the right mouthfeel. I also keep the bag juices to add some back into the pork after shredding, and some into the BBQ sauce to infuse it with more pork flavor.
In terms of temperature, I split the difference: 155 for 24 hours. It’s lIfe-alteringly good.
I like to toss the butt in the smoker for an hour then bag it for sous vide. I can run it over night and put the bag into the refrigerator until that evening. Then I dry it well and put it back on the Mike or hot oven to firm up the bark.
If you want a great rub check out Tuffy Stone’s recipe on http://amazingribs.com
Overall this is good enough that folks won’t know you used a sous vide. Side by side, 8+ hours in the smoker is a bit better.
Both are better than what you get in good BBQ restaurants!
I skip the sous vide and just do pork shoulder in the oven at 250 for 7-8 hours until it hits about 205. Amazing bark, no fuss.
We do 18-24 hrs @ 165 F and get really great results. Have some in right now for tomorrow.
You can certainly do spices and marinades if you want, but we just do a light salt rub.
I live Seattle eastside and I learned long ago that you couldn’t trust any BBQ recommendations because so many places are terrible and yet people still like them. Jack’s (near Boeing field and in Bellevue) is okay and the wood shop is good. I mostly do my own.
As for your question, I don’t think you really need sous vide for this. I’ve tried it to finish pulled pork that I smoked for a few hours, and the problem is that if you vacuum pack the high temp will generate enough steam to expand and perhaps pop the pack. I think the oven works fine for this and pulled pork is really forgiving when it comes to cooking.
You could use liquid smoke; some people like it, some hate it. Don’t use too much as it’s very intense.
I’ve found Kenji’s advice for time and temp vs texture to be spot on. Don’t go past 24 hr as it does get mushy in an unpleasant way.
You can try to duplicate the smoke flavor using liquid smoke, smoked salt, or smoked paprika. Of these I think smoked paprika is the most forgiving to use. Too much of the salt or liquid and it’s nasty. For shoulders I just do a very thin coat by hand rub of Wrights liquid and that’s plenty. It obviously doesn’t reproduce the other processes that happen in a smoker but it’s not nothing imo, unlike what some gatekeepers think.
If you make to Portland give Matt’s BBQ a try. Be warned they sell out fast so you’ll want to place a pick up order early morning.
Use Kenji’s recipe. It’s amazing. I usally add some quartered onions and oranges to the bag, and sometimes pull back a bit on the salt; but otherwise, that recipe is great as is.
He also has a great carnitas recipe; but cut the cinammon in that WAY back if you try it.