THE BEST Sous Vide Pulled Pork

How to cook smoked pulled pork using a sous vide cooker. You have to check this out!

[@idontedit7375]

Great video man..I've recently gotten into sous vide cooking and I've found that pre-smoking your meat will build a more complex depth of flavor than smoking it after the fact. Regardless, your food looked incredible. Keep up the great work

[@vaboxrboy]

Making this for my kids who are coming to visit today. I've seen several techniques, but yours seems to be the easiest. I know it's hard to mess anything up in the sous vide, but I was looking for a way to get that smokey tastes. Thanks!

[@cookingsousvide121]

Thanks!

[@turtlepowersf]

Chuck Kenney just make sure you keep your smoker temp as low as possible. if you sous vide it at 161F then smoke it at a higher temp, it will lose moisture, then youre undoing what the immersion circulator is best at, which is keeping food moist.

[@JacobJNilsson]

It looked incredibly juicy! Don't end the video before you are all done, would love to see the absolute end result.

[@cookingsousvide121]

The pork was truly amazing. Thanks, I'll keep your advice in mind!

[@GugaFoods]

awesome video. Thanks for sharing, let me ask you was it amazing? I know it was good but was it amazing? I notice you also have a smoker, but instead of cooking it directly on the smoker you made it sous vide. I am getting killed because of the sous vide video I made. So I wanted to know your opinion. Thanks for sharing the video.

[@cookingsousvide121]

It was indeed amazing. I wasn't sure if it would take on much of the smoke flavor since I sous vide it first, but it actually had a really good smoky flavor. Thanks for the comment!

[@Joshuaellis420]

I was going to say smoke first. I'm about to try to smoke first real time

[@jmfister]

Not sure he knows the difference between amazing and AMAZING!!!!

[@93redcamaroz28]

@@jmfister and deeeeeeelicious

[@MarkWoodChannel]

Thanks I'll give the injection a try, pulled pork is our favorite in the sous vide so far, just got it for Christmas. The one hour of smoke is smart too, trying that for sure.

[@cookingsousvide121]

Do it. I was amazed on how much smoke flavor I got at the end! Worth the extra hour.

[@hagawi2404]

"it's smells Good" the best confirmation ever ! lol

[@MarkWoodChannel]

That is true with pork shoulder, it needs to be very fresh when you get it, and then you need to either season and cook it right away, or drop it in an equilibrium brine for a few days, IMO. Pork shoulder gets a sour smell very quickly if you don't cook or treat it ASAP.

[@showtimetroll6007]

Wow what a useless comment

[@mikemcniel3086]

i just had a shoulder i smoked for 3 hours and sous vide 165 for 18hrs like anova suggested...out of this world

[@Rosco213]

I wonder how long it smoked for and final internal temp or doesn't it matter because of being already able to pull after sous vide?

[@fishhead1227]

Looks absolutely delicious. I inject mine with a mix of pressed apple juice(cider), apple cider vinegar and salt, rub it, set it for 145 F for 48-72 hours. I keep the fat on for flavor and it literally liquefies after 36 or so hours. I follow your way with a few hours on the smoker to raise it to 170ish. I've got a video on my channel if you are interested. Love my Sous Vide. Subscribing, keep up the good work. I need new recipes.

[@SouthernCoastalCookingTM]

the pork looked really good. I am going to have to try it

[@cookingsousvide121]

Thank you!

[@MarkWoodChannel]

Oh, and I've been using open ziplock freezer bags, the Archimedes Principle kicks in and if you get an air pocket stuck you can fish it out with a wooden spoon to sink your food again..

[@MrWarwick15]

Hi, great video! Thank you! Could you tell me what size SV bag you used please? All the best, Rich.

[@Metralhas]

Hi, it looks great! did you add any salt or other season for the sous vide? or only for the smoking?

[@superque4]

I use the juice to boil my rice in to make "dirty rice". Just a suggestion.

[@bryanbartlett5715]

Your beautiful child walking into the shot made this video adorable.

[@cookingsousvide121]

Thanks!

[@dctineffect]

She followed the script exactly

[@mapisagudelo9247]

If I don't actually own a smoker, would it be too bad if i just I put liquid smoke on it and cook it in the oven? I mean to get the toasty and crunchy crust.

[@cookingsousvide121]

Yeah, that would work. I'd mix up something to baste the roast while in the oven and add the liquid smoke to that. If it were me, I'd use a mix of apple juice, vinegar, and beer and add some liquid smoke to that. Just remember, be careful with the liquid smoke, a little goes a long way! Thanks!

[@mapisagudelo9247]

thank you so much, great advice I'll try it!

[@spaceinvad3rs]

You can look around for some hickory smoke powder to add to marinades. Adds a great taste if you don't have a smoker!

[@rhandley1000]

Hey, that meat is from Martin's! You live in my area. I'm in Niles, Mi. Great video BTW

[@cookingsousvide121]

Thanks!

[@Juanchomancho]

amazing combo. "sous vide-smoker". but it seems like it was a little dry at the end. was this the case?

[@cookingsousvide121]

Not at all! Might have been a little hard to see on camera, but very tender and juicy! I'll for sure be doing this again.

[@MarkWoodChannel]

Juan Camilo Camacho The food that comes out of that sous vide bag is always moist and perfectly cooked, you can pre-sear and/or post-sear to add flavor. Liquid smoke can be used as well. Chefsteps has some great stuff on it as well.

[@tombk556strapinski6]

Juan Camilo Camacho e

[@isaacmontoya9144]

Mark Wood always post sear.. never pre sear.

[@RoleoRatedR]

cheers

[@mrshelfsong]

I cried when you cut the fat off

[@jabark1]

I like to sear my roast before putting it in the sous vide bag. It never seems to float if you sear it first. I think it inhibits bacteria an enzymes.

[@jred201]

Your daughter is too cute lol.

[@cookingsousvide121]

thanks, she likes to "help"

[@cherylmcintyre6042]

Hi...you didn't' mention what temperature you are smoking at for the 3 hours. We really want to try this at the cottage

[@cookingsousvide121]

225-250

[@777Dorado]

Great VID.....Don't you have to cold shock in bag for 30min

[@cookingsousvide121]

No.

[@777Dorado]

Okay....I just seen a vid that an Ice Shock bath for 30min after would be good....Thanks

[@cookingsousvide121]

With sous vide cooking, since the meat never goes above the temperature you set, there is no need for a "cool down" period. The inside is the exact same temperature as the outside so it can't continue to cook after you take it out of the water bath. Thanks for the comment!

[@777Dorado]

Yeah I'm going to get one....thanks for the info!!

[@Rosco213]

do you know how long it actually takes for it to be same temp right through?

[@jgonsalk]

Great vid, but next time could you spend more time at the end showing us the finished product? It looked amazing and we are always up for some food porn. :) Excellent work though, loved it. Subbed.

[@cookingsousvide121]

Thanks a lot! I'll work on increasing the food porn!

[@lorenzocorbosiero7206]

Is neck of the pork? Or shoulder? Seem to be the back of neck pork.

[@cookingsousvide121]

"Boston Butt" is part of the shoulder. Thanks!

[@Stifterable]

why Not the other way around? First smoke and then sous vide

[@cookingsousvide121]

You could for sure smoke the roast before putting it in the water bath, you probably would get more smoke flavor into the meat that way, too. The smoker was kinda an after thought for me on this one, so I figured I'd give it a go and see how much smoke I got out of it that way. Worked pretty well and I didn't feel rushed to get the smoker up to temp since it was the last step. Maybe I'll try the other way around next time. Thanks!

[@djusa11]

Here's the other way around. You will need to sear it though after sous vide. kzbin.info/www/bejne/rqireaysZpJmq7M

[@The_One_And_Only_PudgyPenguinx]

Yeah you would get more of a smoke taste, but you will sacrifice quite a bit of moisture. When you cook with this it cooks in it's own juices and does not lose much if any juices. But its personal taste. I want a more juicy meat compared to smoky which can be a bit overwhelming if overdone.

[@Rosco213]

Judging by all the snow I can understand why you had trouble getting up to temp

[@rc54]

Leave that fat on there until after you cook it.

[@MrPernell27]

So you’re going to spend 24 hrs boiling pork shoulder? Then you still have to put it on the smoker? What an epic waste of time and electricity. This could have been done in 9 hours on a smoker.

[@cookingsousvide121]

If you think you can get good results in 9 hours good for you. I'd rather not babysit charcoal for hours and hours... This is just one way of doing something you can do many different ways. Thanks for sharing your opinion though...

[@WaffleNova]

MrPernell27 boiling is very different from sous vide

[@rschm87568]

MrPernell27 lost me when you used the word epic. Make your own video, and enlighten us on your technique!

[@hayyremz]

MrPernell27 dick face