A step-by-step guide to preparing sous vide barbecue pork that is cooked in the oven or smoker with a smoky flavor and a tasty crust.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Learn to BBQ | 2018-04-29 19:24:22 |  3,631 Views |
Sous Vide BBQ Pulled Pork – Keto – LCHF – Learn to BBQ
Serious Eats / J. Kenji López-Alt
I love a good slow-smoked real BBQ pork shoulder just as much as the next guy even with all the babysitting (read: beer drinking) that traditional smoking requires. In fact I probably enjoy the process a lot more than the next guy. Still there are times when we want things to be a little more streamlined a little more hands-off and a little more reliable. Whether it’s because we’re gearing up for a big party and don’t want to risk ruining that pork or because we’re busy weeknight workers who still want to come home and make a batch of pulled pork before bed sous vide is a great option. With a sous vide cooker you can achieve textures that you just can’t with traditional cooking methods. Who knows maybe we’ll even want to cook sous vide pulled pork just because we have sous vide cookers and we have to play around with them. I know the feeling.
The appeal of sous vide cooking seems obvious for achieving tender results with quick-cooking dishes like steak and chicken breasts. But why would you want to use sous vide cooking for meats like pork shoulder or ribs that require less precise temperatures and are much more forgiving of accidental overcooking?
