From Sous Vide Barbecue cookbook (Paradox Press 2011)
Serves 12 or more
2 tablespoons (30 ml) chili powder
2 tablespoons (30 ml) paprika
2 tablespoons (30 ml) ground black pepper
2 tablespoons (30 ml) brown sugar
1 teaspoon (5 ml) dry mustard (hot or mild)
1 teaspoon (5 ml) garlic powder
½ teaspoon (2.5 ml) cayenne pepper, or to taste
6 pounds (2.7 kg) pork roast (shoulder or loin)
1 cup (8 ounces/240 ml) barbecue sauce (your favourite)
- Fill and preheat the SousVide Supreme to 176F/80C.
- Meanwhile, in a small bowl, make a rub for the pork by combining all dry spices and seasonings, mixing thoroughly.
- Cover the pork roast on all surfaces with the rub and pat it into the meat.
- Put the roast into a large (gallon/3.8 litre) food-grade cooking pouch and vacuum seal it.
- Submerge the pouch in the water oven and cook for at least 18 hours and up to 24 hours.
- Remove the pouch from the water oven, open it, carefully remove the roast to a platter and let it cool slightly. (Reserve the juices for adding to your favourite barbecue sauce or for making your own.)
- Put the barbecue sauce into a small saucepan and warm it on the stove over medium low heat.
- Working with a pair of forks (or your fingers) pull the meat into shreds, discarding any bones, if present.
- Pile the pulled pork into a large bowl, pour on the barbecue sauce, and toss to coat the meat well.
- Serve a pile of meat on a plate with your favourite sides or pile it high on a toasty bun with slaw and more barbecue sauce.