Cooking and Baking

Sous Vide Pulled Pork, looking for input

I'm planning on making some pulled pork for this Sunday. I don't have a smoker but I do have a Sansaire, so I was planning to use sous vide to cook it.

I've done some research and found some good looking recipes, but I'm still trying to decide on a few things. Here is my current plan unless someone shares some advice which changes my mind:

1) Trim a 4-5 lb pork roast, and divide it into 7oz sections (an idea taken from here, I figure it should help the marinade/brine penetrate evenly)

2) Brine for 12 hours

3) Seal sections in zip-lock bags along with marinade & aromatics

4) Place in water bath for 24-48 hours at 135*F / 57.2*C

5) Either sear each section in a cast-iron skillet with canola oil & butter, or finish with a torch (I don't have a torch, I may get one for this)

6) Pull

7) Serve on warm white rolls (I don't feel like making my own dough, can anyone recommend a good brand of frozen-dough rolls?)

I'm also considering taking the left over marinade & rendered pork fat from the bags and reducing it to make a sauce, but that will depend more on what goes into the marinade and how much remains in the bags.

Finally I'm looking at a few different options for the marinade, I like the idea of sliced apple as an aromatic, but I have no idea what kind of apple to use. I live in Minnesota so I usually just buy Honeycrisp's (they were created by the U of M, and they're our state fruit, so grocers like to keep a high-quality stock of them) Buy I don't cook with them often, and I'm worried they might make the sauce a bit too sweet.

Sorry for the long post, I've never done a recipe like this before and have a lot of questions, I'll survive on my own but some guidance on literally anything I've mentioned in the post would be helpful.

Thanks in advance.


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