Mango Bourbon Pulled Pork Sous Vide
photo by Ambervim
- Ready In:
- 24hrs 10mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
-
Pulled Pork
- 6 -8 lbs pork butt (shoulder)
- 1⁄4 cup vinegar, apple cider
- 2 tablespoons brown sugar
- 2 tablespoons black pepper
- 2 teaspoons garlic, granulated
- 2 teaspoons lemon peel
- 2 teaspoons kosher salt
- 2 teaspoons ground cloves (optional)
-
Mango Bourbon Sauce
- 4 tablespoons honey
- 4 ounces Bourbon
- 20 -30 ounces barbecue sauce, Quick and Tasty, BBQ Sauce - Quick and Tasty
directions
- Preheat your sous vide water to 165°F.
- Mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
- Trim the pork as needed and cut into pieces no more than 2 inches thick. Rub with the above mix.
- Place in a large vacuum bad and add vinegar. Seal.
- Place in your sous vide for no less than 18 and up to 48 hours.
- Take pork from bag and pull it apart with 2 forks.
-
Now you have 3 choices:
- 1 - Use another sauce or choice of sauces and serve next to the pork.
- 2 - Make the sauce by combining all ingredients in a pan and heating through. Serve on the side of the pork.
- 3 - Place all the sauce ingredients in a slow cooker, mix and heat. Add the shredded pork and mix. Heat for 1-2 hours and serve from the crock pot.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.