30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Pulled Pork Sandwich
A premium pulled pork sandwich featuring a sous vide cooking method for ultimate tenderness and a sophisticated cherry-bourbon BBQ glaze.
Total Time
720
Yield
6
Calories
650 cal
Difficulty
Hard
Cuisine
American
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What You'll Need
Equipment:
Large container, Vacuum sealer, Sous vide immersion circulator, Sous vide water bath, Saucepan, Two forks •
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Instructions
Combine all Brine ingredients in a large container. Submerge the Pork in the brine and refrigerate for 12-24 hours.
Remove the Pork from the brine and pat dry.
Place the Pork in a vacuum-seal bag. Add 1/4 cup of chicken broth to the bag.
Seal the bag and cook in a sous vide water bath at 135°F (57°C) for 24-36 hours.
While the Pork is cooking, prepare the Glaze by combining all Glaze ingredients in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until slightly thickened.
Once the Pork is cooked, remove it from the bag and shred it with two forks.
Pour the Glaze over the shredded Pork and stir to combine.
Serve the Pulled Pork on Pretzel rolls, topped with Pickled red onions.
