Pulled Pork 101

Carlene Thomas RDN
Carlene Thomas RDN
August 10, 2020
The ultimate basic recipe for all of your pulled pork needs from tacos to BBQ sandwiches. This recipe uses the Anova Precision Oven’s sous vide mode and steam function to create a pull apart tender pork shoulder (boneless or bone in). Use any dry rub seasoning to create a variety of flavors and delicious bark.
Prep Time
Cook Time
Pulled Pork 101
5 (1)
6 lb
Pork shoulder
2 cups
Dry rub of choice
½ cup
Wet mop liquid of choice

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear

2. Season pork

Add roughly 3/4 cup of dry rub of choice to all sides of the pork shoulder and place in a large casserole dish that is several inches deep (this will catch the juice and eliminate the need to empty liquid from smaller pans throughout the cook time). Place the pork fat side up.
Season pork

3. Cook 18 hours

Pork is done when pull apart tender. There will be liquid in the dish which can be reserved for sauces later.
Cook 18 hours
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
18:00 Timer

4. Transfer pork

Transfer to a cooling rack over a foil lined solid sheet pan. This will allow air circulation around the entire piece of pork to create a better bark. While foil lining is not necessary, it makes clean up easier.
Transfer pork

5. Apply wet mop

Apply wet mop or liquid blend of choice for better spice adhesion. Apply to all sides.
Apply wet mop

6. Apply additional dry rub

Use additional dry rub or spices and pat on all sides of the pork. Place on the cooling rack over the foil lined tray.
Apply additional dry rub

7. Vent and cook

Vent oven to release steam from previous cook. Pork is done when browned and bark crust forms.
Vent and cook
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:30 Timer

8. Cool and shred

Cool 10 minutes. Shred.
Cool and shred

9. Serve

Serve with additional sauces for BBQ sandwiches, tacos, etc.
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