Sous Vide Pulled Pork Sandwiches Recipe

For the Sous Vide Pulled Pork

At least 24 to 48 hours before serving

Preheat the water bath to 135°F (57.2°C).

Mix the spices together in a bowl. Salt and pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch and place in the water bath. Let it cook 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.

For Finishing the Sandwiches

Preheat your grill to high heat.

When you're getting close to serving the sous vide pulled pork you will want to make the sauce. Whisk together all of the ingredients in a bowl.

Remove the sous vide pork roast from the pouches and pat dry. Quickly sear the pork on all sides on the grill, about 1 or 2 minutes per side. Remove from the heat and chop with a knife until it is in small pieces.

Place a slice of cheese on each English muffin and toast them until the cheese is melted. Place the sous vide pulled pork on top of the muffins and top with the coleslaw and vinegar sauce, then serve.