I found the KEY to perfect PULLED pork! It’s life changing.
Never make bad pulled pork again, today I share with you one of my favorite cheap recipes of all time. Being able to control the fat ratio of your pulled pork is the key to making the most flavor pork you can make. Here is the key to success.
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Recomended Side Dish:
Pulled Pork Sauce
White Vinegar
Apple Cider Vinegar
Lime Juice
Brown Sugar
Smoked Paprika
Red Chilli Flakes
Black Pepper
Hot Sauce
Step 1
start by scoring the pork on both sides and season well with salt and a good amount of gugas rub. Place the pork butt in the smoker @200°F for 2-3 hours. Then take it out and bag it up for sous vide.
Step 2
Cook the pork belly sous vide @170°F / 77°C for24 hours. In the meantime make your pulled pork sauce, in a pot add about 2 cups of white vinegar, 1 cup of apple cider vinegar, the juice of half a lime, 1 tbsp of brown sugar, 1 tsp of smoked paprika, 1 tsp of chili flakes, 1 tsp of black pepper and whatever hot sauce you like. Mix well and bring to a light simmer.
Step 3
Once your pork is ready, take it out of the bag and begin to pull everything apart. Add the juices from the back little by little until you like it.
Step 4
Now to build your sandwich. Place some of the pork on a bun with your sauce and some coleslaw. And top it off with a fried egg if you like and your PULLED PORK sandwich is done, enjoy!
Recomended Side Dish:
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