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Pulled Pork

Prep Time 20 minutes
Cook Time 16 hours
Marinade 1 day
Total Time 1 day 16 hours 20 minutes
Course Main dish
Servings 5 people

Ingredients
  

  • 1 pork shoulder of about 2 kg
  • 3 g x kg cumin, rosemary and pepper
  • 1/2 g x kg dry garlic
  • 12 g x kg balanced salt for white meat
  • 40 g x kg bbq sauce or mustard

Instructions
 

Preparation

  • Start the blast chiller with the pre-heating cycle at 78°C with active humidity.
  • Soak the meat in a container with sparkling water, let it rest in the fridge for 10 minutes.
  • Drain the meat, dry it and rub it with the balanced salt, spices and 30g of barbecue sauce or mustard, as desired.
  • Place the meat in a vacuum-packed cooking bag, condition and leave to marinate in the fridge for 24 hours.

Cooking

  • Place the bag in the blast chiller and start the time cooking cycle with the following parameters:
    - Duration: 16 hours
    - Cooking temperature: 76°C
    - Ventilation: 100%
    - Humidity: lvl 5
    Set blast chilling to +3°C at the end of cooking and store in the refrigerator for up to 21 days.

Service

  • Regenerate at 60°C, fraying first with your hands and then with a fork or the appropriate tools. Add more barbecue sauce or mustard if necessary.
Keyword Meat