BBQ SHOULDER OF PORK RECIPES RECIPES

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SOUS VIDE BBQ PORK SHOULDER - SOUS VIDE RECIPES



Sous Vide BBQ Pork Shoulder - Sous Vide Recipes image

There are times when we want things a little more hands-off, a little more reliable, whether it's because we're getting ready for a big party and don't want to risk screwing up that pork, or if we're busy weekday workers who still want to be able to come home and pull off a batch of pulled pork before bedtime. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.Who knows, we may even want to cook sous vide pulled pork just because we have sous vide cookers and we must play with them. I know the feeling.

Provided by J. Kenji López-Alt

Total Time 18 hours 00 minutes

Prep Time 020 minutes

Yield Ingredients for 4

Number Of Ingredients 13

SMOKED PORK SHOULDER RECIPE - FOOD NETWORK



Smoked Pork Shoulder Recipe - Food Network image

Provided by Food Network

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 30 minutes

Yield cups cider vinegar

Number Of Ingredients 19

1 (5 to 6 pound) pork shoulder or Boston butt pork roast
2 teaspoons salt 
10 pounds hardwood charcoal, divided
Hickory wood chunks
Cider Vinegar Barbecue Sauce, recipe follows (optional)
Peppery Vinegar Sauce, recipe follows (optional)
1 1/2 cups cider vinegar
1/3 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hot sauce
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 quart cider vinegar
1 tablespoon dried crushed red pepper
1 tablespoon salt
1 1/2 teaspoons pepper

Steps:

  • Sprinkle pork with salt. Cover and chill for 30 minutes. 
  • Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. 
  • Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open. 
  • Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours. 
  • Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. 
  • Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. 
  • Yield: 2 cups
  • Stir all ingredients together, blending well. 
  • Yield: 4 cups

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