Pulled Pork Sous Vide

Ingredients for 6 servings:

• 1 ½ kg pork neck
• 2 tbsp sugar
• 2 tbsp salt
• 3 tbsp paprika powder
• 2 tsp curry powder
• 2 tsp white pepper
• 2 tsp black pepper
• 1 tsp ginger
• 1 tbsp onion powder
• 2 tsp paprika powder, smoked, hot
• 1 tsp cayenne pepper
• e.g. mustard
• 100 g butter
• 150 ml apple juice
• 1 onion(s)
• 1 garlic clove(s)
• 100 ml ketchup
• 2 tbsp tomato paste
• 400 ml beef broth

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 1 day 3 hours; Total time approx. 1 day 4 hours 20 minutes

prepared in the oven without grill or smoker

Put the spices in a bowl and mix well. Take the pork neck out of the fridge and trim it. Brush all sides thickly with mustard and massage in the rub. Seal in a vacuum-sealed bag with a good knob of butter and cook in a sous vide cooker for 24 hours at 78°C. Preheat the oven to 130°C. Remove the meat from the bag. Collect the meat juices in a saucepan. Place the pork neck in a suitable casserole dish and insert a meat thermometer set to 92°C into the center of the roast. Julienne the onion and thinly slice the garlic. Sauté in a saucepan with a little butter and roast with the tomato paste. Deglaze with the beef broth. Add the meat juices along with about a cup of apple juice and half a cup of ketchup and reduce by a third. Depending on the quantity, the meat needs 3-4 hours in the oven until it reaches an internal temperature of 92°C. Baste with the sauce about every 20 minutes. Once the meat reaches the desired internal temperature, remove it from the oven and let it rest for 20 minutes, covered with aluminum foil. Then, shred it with two forks and pour the remaining sauce over it. Serve with coleslaw or mango chutney in a burger bun.