IntermediateIngredients
Honey Barbecue Sauce:
C yellow onion, diced
1 Tbsp garlic, crushed
2 Tbsp canola and olive oil blend
½ C cider vinegar
3 Tbsp Worcestershire sauce
1 Tbsp ground mustard
4 Tbsp brown sugar
1 C honey
1½ Tbsp Spanish paprika
5 Tbsp salt
2 C ketchup
1 chipotle pepper
1 C dark beer
Pork Brine:
4 gallons cold water
¼ C kosher salt
¾ C powdered sugar
3 bay leaves
4 cloves garlic
6 sprigs thyme
Spice Rub:
1 Tbsp black pepper, finely ground
½ C chili powder
½ C coriander, ground
¾ C plus 2 Tbsp brown sugar, packed
1 Tbsp dried oregano
1 C Spanish paprika
1 C plus 1 Tbsp salt
1½ Tbsp white pepper, finely ground
2 Tbsp cumin, ground
1 Tbsp fennel seed, ground
2 Tbsp garlic powder
5 lb pork shoulder
Overview
Equipment
- Sous vide circulator
- Large sous vide pouch
- Vacuum sealer
- Blender
Timing
Prepping time: 30 minutes / Cooking time: 40 minutes (excludes sous vide cooking time)
Servings
6
Directions
For the Honey Barbecue Sauce:
- Place all ingredients in a large sous vide pouch and seal.
- Cook at 181.4°F (83°C) for two hours.
- Once done, open the pouch and transfer to a blender.
- Puree and then strain. Set aside.
For the Pork Brine:
In a large container, combine all ingredients and brine the pork for six hours.
For the Spice Rub:
- Mix all spices and sugar thoroughly.
- Remove the pork from the brine and let it dry.
- Rub half of the spice mix into the pork shoulder. Put the pork into a large sous vide pouch and seal.
- Cook for 10 hours at 181.4°F (83°C). Once cooked, chill.
- When ready to serve, grill the pork over medium heat until it has a nice color. Then cover the grill and allow to cook for a half hour.
- Glaze with barbecue sauce on both sides. After cooking, shred the meat.
To Serve:
Serve on a brioche bun, topping with more barbecue sauce to taste.
Developed by Chef Bruno Bertin, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.
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