American-style pulled pork
For a sandwich, forget roast pork this is without question the only option.
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
Nutrition
302
Calories
8G
Fat
2G
Saturates
11G
Sugars
1576G
Salt
42G
Protein
13G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
