Get ready to transform your cooking game with the most tender, mouthwatering pulled pork you've ever tasted! This sous vide recipe isn't just another pulled pork dish—it's a flavor explosion that will have your guests begging for your secret. By using precise temperature control and a stunning balsamic sauce, we're about to elevate a classic American favorite into a gourmet masterpiece that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 12 hrs
Total Time: 12 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds pork shoulder
- 1 cup balsamic vinegar
- 1/2 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing your sous vide setup. Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 165°F (74°C).
- While the water is heating, prepare the pork shoulder. Trim any excess fat if necessary, then season the meat generously with salt and pepper on all sides.
- In a small bowl, combine the balsamic vinegar, honey, Dijon mustard, and garlic powder. Whisk until the mixture is well combined and smooth.
- Place the seasoned pork shoulder into a large resealable plastic bag or a vacuum-sealable bag. Pour half of the balsamic mixture over the pork, ensuring it is evenly coated.
- Seal the bag using the water displacement method (if using a resealable bag) or vacuum seal it. Make sure to remove as much air as possible to prevent floating during cooking.
- Once the water has reached the desired temperature, submerge the sealed bag with the pork shoulder into the water bath. Cook for 12 hours.
- After 12 hours, carefully remove the bag from the water bath. Take the pork out of the bag and place it on a cutting board. Reserve the cooking liquid for later use.
- Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat that remain.
- In a saucepan, pour the reserved cooking liquid and bring it to a simmer over medium heat. Allow it to reduce for about 10-15 minutes, or until it thickens slightly.
- Once the sauce has thickened, return the shredded pork to the saucepan and stir to combine, ensuring the meat is well coated with the balsamic sauce.
- Serve the pulled pork warm, garnished with additional sauce if desired. This dish pairs well with buns, coleslaw, or your favorite sides.
Tips
- Choose the right cut: Pork shoulder (also called Boston butt) is ideal due to its marbling and rich flavor.
- Invest in a good quality vacuum sealer or use the water displacement method with heavy-duty zip-lock bags to ensure a proper seal.
- Don't rush the cooking process. The 12-hour cooking time allows the collagen to break down, creating incredibly tender meat.
- If you want extra caramelization, briefly broil the pulled pork after saucing for a slightly crispy exterior.
- The balsamic sauce can be adjusted to taste—add more honey for sweetness or more mustard for tang.
- Leftovers can be stored in the refrigerator for up to 4 days and reheat beautifully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
