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Low-and-Slow Barbecue Pulled Pork

Name: Low-and-Slow Barbecue Pulled Pork
Prep time: 5 min
Cook time: 1440 min
Total time: 1445 min
Ingredients: 1 Tbsp of brown sugar; 2 tsp of smoked paprika; 2 tsp of fine salt; 1 tsp of freshly ground black pepper; 1 tsp of mustard powder; 1 tsp of onion powder; 1 tsp of garlic powder; 0.5 tsp of ancho chile powder; 1 (3-pound) of pork shoulder; 0 of Barbecue sauce of your choice; 0 of Hamburger buns, for serving; 0 of Coleslaw, for serving (optional)

Wes

August 17, 2021

What meat lover doesn’t love a good, juicy pulled pork sandwich? By using the Anova Precision Oven’s sous vide mode, coupled with its precise temperature control and a long, slow cook, you’ll get some of the best pulled pork to impress all your meat-loving friends and family.

Serves

Prep Time

00:05

Cook Time

24:00

4.5 (2)

694

Ingredients

1 Tbsp

brown sugar

2 tsp

smoked paprika

2 tsp

fine salt

1 tsp

freshly ground black pepper

1 tsp

mustard powder

1 tsp

onion powder

1 tsp

garlic powder

½ tsp

ancho chile powder

1 (3-pound)

pork shoulder

Barbecue sauce of your choice

Hamburger buns, for serving

Coleslaw, for serving (optional)

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Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

2. Mix Dry Rub

In a small bowl, mix together the sugar, paprika, salt, pepper, mustard powder, onion powder, garlic power, and chile powder.

3. Rub Pork

Place the pork in an oven-safe rimmed baking dish. Liberally rub the dry rub on all sides of the pork shoulder, making sure to get every nook and cranny covered.

4. Cook

Rack

Place in the oven and cook until very tender and shreddable, 24 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 165°F

Heat: Rear

24:00 Timer

5. Remove From Oven

After 24 hours, remove the pork from the oven.

6. Reserve Juices

Carefully drain the juices into a medium bowl and leave the cooked pork in the baking dish.

7. Shred

Using two forks, shred the pork into small pieces. Mix in about half of the reserved juices, or to taste. I wouldn’t add all of the juices since they can be fairly salty. Optionally, add in a splash of your favorite barbecue sauce to give the pork a little kick of additional flavor.

8. Serve

Serve on hamburger buns or freestyle it with coleslaw or the sides of your choice. Just remember to use plenty of barbecue sauce to top it off! Enjoy!

12 Comments

Aisha Alapitchay

Wondering if it’s possible to use the same recipe but with lamb?

Wes

Sous Vide style lamb is usually targeted for about an hour only. 4 hours max at your desired temperature. I wouldn’t recommend a 24 hour lamb cook.

Aisha Alapitchay

Thanks Wes.

Do you have to drain liquid mid cook to prevent overflow?

Wes

It depends on the size of your dish. In my cooks the le creuset was more than enough room.

Serenity

This comment was deleted.

Anova Food Nerd

Can’t wait to try this.

TAMARA

I’m excited to make this...but feeling anxious about not having use of my APO for 24 hours! 🤣😂😅

Sabrina

Finally made this. Oh man. This is good!!!

Wes

Glad you liked it!

LakeFront Chef

I made this recipe for Sunday football. The rub was delicious and the meat was tender and juicy. 24 hours was the exact right amount of time for my 4.5 pound boneless pork shoulder. Also came out with a good crust with no additional work. This is officially a favorite in our house. Thanks!

Wes

thank you! Glad you liked it!