Pulled Pork 101

Carlene Thomas RDN
Carlene Thomas RDN
February 4, 2022
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
Pulled Pork 101
5 (3)
1880
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.
Season Pork

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.
Cook
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.
Add Mop and More Dry Rub

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.
Brown
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.
Cool, Shred, and Serve
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