Simple Steam Oven Pulled Pork
Carlene Thomas RDN
September 19, 2023
Here’s the ultimate basic recipe for all of your pulled pork needs, from tacos to barbecue sandwiches. This recipe uses the Anova Precision Oven’s sous vide mode and steam function for pull-apart, tender pork shoulder.
This method works with both boneless and bone-in shoulders. You can use any dry rub seasoning and wet mop or barbecue sauce you’d like.
Serves
12
Prep Time
00:20
Cook Time
18:00
5 (10)
4686
Ingredients
1 (6-lb)
pork shoulder
2 cups
dry rub of your choice
½ cup
wet mop or barbecue sauce of your choice
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
2. Season Pork
Coat all sides of the pork shoulder with about 3/4 cup of the dry rub. Place, fat cap-side up, in a large casserole dish that is several inches deep to catch any juice.
3. Cook
Rack
Transfer to the oven and cook until pull-apart tender, 18 hours. There will be liquid in the dish, which can be reserved to make a sauce if you’d like.
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
18:00 Timer
4. Add Mop and More Dry Rub
Line a sheet pan with aluminum foil and place a wire cooling rack on top.
Transfer the pork, still fat cap-side up, to the rack. Brush with the wet mop on all sides. Pat additional dry rub on top of the wet mop.
5. Heat for Browning
Rack
Increase the oven temperature for the browning stage.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
6. Brown
Rack
Return to the oven and cook until a dark browned bark has formed on all sides, about 30 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:30 Timer
7. Cool, Shred, and Serve
Let the pork cool for 10 minutes and then shred into bite sized pieces. Serve with your choice of sauce.
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