Home Cooked

Home Cooked: Pulled pork shoulder sandwich

So right after I cooked the tenderloin, I was full of hype and eager to sous vide my next dish. I made my way out to mmmm(Meats, marinates and much more), and saw a beautiful chunk of pork shoulder. I had never cooked pork shoulder sous vide before and I thought it would be a good time to try it. I brushed the shoulder with a tiny bit of olive oil, before seasoning with a quick dry rub consisting of paprika, dried rosemary, dried oregano, pepper, and salt.

I set my immersion circulator to 57.2C (I got this temperature from the iPhone sous vide app), it started heating up and the pump started whirring. After about 3-4 minutes, it went completely silent. I checked the circulator, it was not turned on. I tried switching it off and on, I tried using another power cable, I tried changing the power outlet. Nothing seemed to work. The pork shoulder basically sat in the fridge for 1.5 days before I decided that I had better cook it before it goes bad. Panic started to set in, do I even remember how to cook without an immersion circulator? Or did I even know how to cook before sous vide came along?

By the way, I emailed Addelice, who asked me to ship my circulator to their warehouse in Hong Kong. No cost was mentioned, but we’ll see if a bill comes

Cheesy, porky goodness. Whats not to love?

One of the biggest things I miss about living in LA is having pulled pork on tacos or in burritos, I started to google recipes to get a feel for what temperatures I should be braising the shoulder in. I ended up with this quick and dirty fix:

– Heat an oven-safe pot on high heat (I would use a dutch oven, if only I had one)

– Add olive oil and sear all sides of the shoulder for about 7-8 minutes in total. Till it looks nice and brown

– Deglaze with the juice from 2 oranges, and a can of coke (I had to use 100 plus because I was outta coke, but trust me it still tasted good). The liquid should come up to cover about 3/4 of the shoulder

– Add in three crushed garlic cloves, 3 onions cut in half, some dried thyme, a teaspoon of liquid smoke, a beef stock cube(Again, Marco says its alright to use stock cubes in sauces and seasoning, just not for stocks, I like that theory) and a few good squeezes of Sriracha chili sauce

– Bring to a boil, cover the pot, then quickly transfer to an oven at 180C, set timer for an hour

– After an hour, turn the shoulder, and set the oven for another 45 mins (It should be an hour, but I was trying to coincide cooking this damn thing with my nap time)

– Remove the pot cover, cover the top of the exposed pork shoulder with aluminum foil so that it doesnt burn, and then cook for another 60 minutes (It should be 45 minutes). The sauce will reduce and intensify

– Shred the pork shoulder and store in a container, spoon in some of the reduced liquid so that when you re-heat it, it remains moist

– Re-heat the pork on a skillet some olive oil, add a little water if necessary. Throw in some chopped gouda cheese and mix it in with the pork as it melts. Spoon everything onto bread. Top with a sunny side up egg and finish with some caviar. On a side note, I just had this again today, but I used a smoked chedder- much better. Any good smoky melting cheese will go great with the pork

Pros: Despite my modified cooking times, the pork was actually really nicely cooked on the inside, it shredded easily using a fork, and stayed moist after a reheat. It was very very tasty. I think it would have a much deeper caramelized flavor if I had used coke instead of 100 plus, but I was in a rush and I had to use what I could find.

Cons: The meat was a little overcooked on the outside, I think if I could re-cook this, I would’ve topped up my braising liquid after the first hour, because a lot of it had evaporated/soaked into the meat, leaving a large portion of the meat above the liquid, which is probably the main cause for the slightly overcooked outer layer.

3 thoughts on “Home Cooked: Pulled pork shoulder sandwich

  1. Thanks! This wasnt cooked sous vide though, just a traditional braise. I think the soda gives the meat a really rich mouthfeel and a sweetness that doesn’t hit you in the face.

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