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DIRECTIONS: (Temperature: 165ºF Time: 24 hour)
Combine all ingredients for the BBQ sauce together in a bowl and
whisk. Place the pork butt, rosemary, marjoram, and bay leaves in
a Sous Vide Bag. Cover with the BBQ sauce. Remove air using the
Vacuum Pump. Transfer to Sous Vide bath. Let cook for 24 hours.
1 whole boneless pork butt
2 sprigs rosemary, leaves only
2 sprigs marjoram, leaves only
2 bay leaves
2 tbsp Dijon mustard
2 tbsp olive oil
¼ cup honey
¼ cup ketchup
2 tsp Worcestershire sauce
2 tbsp molasses
½ tsp onion powder
½ tsp granulated garlic
½ tsp caraway seed (optional)
1 tsp smoked paprika
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
¼ cup apple cider vinegar
2 tsp soy sauce
1 tsp liquid smoke (optional)
INGREDIENTS:
sous vide
bbq pulled
pork
32
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