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For a sandwich, forget roast pork this is without question the only option.
Servings 12
Calories 302 kcal
Prep Time10 mins
Cook Time12 hrs
Total Time12 hrs 10 mins

Ingredients
 

  • 1 pork butt or collar (cut from the neck of the pig), usually weighing about 2-2.5kg

Spice Rub

  • 2 tbsp salt
  • 2 tbsp caster sugar
  • 2 tbsp brown sugar
  • 2 tbsp ground cumin
  • 2 tbsp freshly milled black pepper
  • 1 tbsp cayenne pepper
  • 4 tbsp paprika

Barbecue Sauce Marinade:

  • 1 tbsp Dijon mustard
  • ½ tsp smoked paprika
  • 6 tbsp tomato ketchup
  • 4 tbsp fresh lemon juice
  • 4 tbsp teriyaki sauce
  • 4 tbsp dark muscovado sugar
  • 1 tsp Worcestershire sauce

Instructions
 

The Sous Vide Method

  • Cover the meat with the spice rub, place in a vacuum cooking bag and vacuum seal. Place the bag in a sous vide water bath or steam combination oven and cook for 12 hours at 80C.
  • After cooking, remove the pork from the bag and pull it apart into bite-sized strips. Slather with the barbecue sauce and enjoy.

The Improvised Method

  • Once you have covered the meat with the spice rub, wrap it tightly in foil or clingfilm and place it on a roasting rack in a roasting tray with 1cm water in the bottom. Wrap the tray and meat package tightly in foil to create a kind of tent.
  • Set your oven to its lowest temperature of 80-90C and cook for 14 hours.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Pork the book A celebration of all that is great about pork. World Gourmand Books award UK winner 2014
Nutrition Facts
American-style pulled pork
Amount per Serving
Calories
302
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
115
mg
38
%
Sodium
 
1576
mg
69
%
Potassium
 
815
mg
23
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, PORK (Book)
Cuisine American
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