Sous Vide Bourbon BBQ Pulled Pork Recipe

For the Pre-Bath

Mix the spices together in a bowl. Pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Pulled Pork

At least 24 to 48 hours before serving

Preheat the water bath to 135°F / 57.2°C.

Place the pouch in the water bath for 1 to 2 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Finishing the Sous Vide Bourbon BBQ Pulled Pork

Preheat a grill to high heat or a pan to medium-high heat.

When you're getting close to serving the pork you will want to make the BBQ sauce. Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for 5 to 10 minutes and then remove from the heat.

Remove the pork from the sous vide pouch and pat dry. Quickly sear the pork on all sides, 1 or 2 minutes per side, until just browned. Remove from the heat and chop into small pieces.

Alternatively, you can grill the sous vide pork until it just begins to char. This can add some great flavor, though you will trade a little tenderness around the outside.

Serve with a spoonful of the BBQ sauce over top.