Barbecue Pulled Pork

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.
Prep Time
Cook Time
Barbecue Pulled Pork
4.5 (2)
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)

1. Preheat Oven

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.
Mix Dry Rub

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.
Rub Pork

4. Cook

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.
Reserve Juices

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!
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