Experimental Smokerless Pulled Pork Sous-Vide Style

Don’t get me wrong. I love a good slow-smoked and true BBQ pulled pork shoulder just as probably everyone else out there. And I love the babysitting (aka beer drinking 🙂 ) while the shoulder gets that incredible taste inside the smoker. But my workload for this weekend is insane high with all the university exam and grading work. My family loves that pulled pork too, and I knew upfront that I would not have the time to check and handle the smoking process for 12-18 hours (see “Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood“). So I decided to prepare pulled pork the ‘easy’ way: Using a Sous Vide cooker and then use a normal oven to finish it. So it was an experiment, and the result is interesting:

Pulled Pork on Toast

Pulled Pork on Toast

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Four States BBQ Sauce for Pulled Pork (or anything else)

It seems that my pulled pork BBQ (see “Tutorial: BBQ Pulled Pork“) gets more and more fans :-). We will have a BBQ party for 10 person tomorrow evening :-). In preparation for that, the two pork shoulders started brining in the refrigerator from yesterday night on. Today we prepared the BBQ sauce for tomorrow, in four different styles: North Carolina, South Carolina, Alabama and Kansas:

Four States BBQ Sauce

Four States BBQ Sauce

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BBQ with Baby Back Ribs and Pulled Pork

Having a total of 14 guests in the evening, why not preparing a great BBQ? A smoker can take a lot of meat, so for this I decided to smoke two kinds of Baby Back Ribs plus one pork shoulder for pulled pork. Everyone is helping with preparing desert plus the salad dishes:

Salad bar

Salad bar

My job was to get up early to deal with the fire and meat 🙂

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