Last weekend was beautiful! Perfect to do a little cooking experiment. Time to break out the sous vide and the smoker -- yes, both of them!
If you aren't familiar with sous vide, it's basically cooking in a water bath. Low and slow. You can do something similar by slow cooking in your oven with braising liquid, but if you've got a new piece of cooking equipment, you might as well use it!
The first step to our deliciously moist, falling apart pulled pork was to mix 1/4 cup of BrewBQ Sauce Mix into 1/3 cup of our favorite beer. Since we were going Hawai'ian style, we picked up some Hawai'i Nui Hapa Brown Ale. Its dark sweetness was exactly what we were looking for!
Next, we placed the pork butt into a vacu-seal bag and poured the sauce mix over the meat. We sealed it up and gave it a good massage to make sure the sauce had evenly coated the pork.
Since sous vide is all about constant temperature, the clock starts once you put your pork in (leaving plenty of room for circulation!) and bring the water up to 165 degrees F. Then the hard part - let it sit for 16-20 hours.
When the time was up, we removed the bag from the water bath and let it cool for a few minutes. It was seriously steamy! We took the pork out and plated it. The BrewBQ sauce had had plenty of time to soak in and the pork was falling apart tender and oh so delicious!
Now, we had to add the crunch. We heated up our smoker to 275-300 degrees F, and placed the pork directly on the smoker rack for 1-1/2 to 2 hours, until it had a beautiful crisp bark.
Finally, it was time to pull! We took the finished pork out of the smoker and let it cool. With two forks, we gently shredded it into bite sized pieces. We mixed another 1/4 cup of BrewBQ seasoning with 1/3 cup of our favorite beer, plus a tablespoon of molasses in a bowl and poured over the pulled pork, tossing to coat.
Serve on your favorite Hawai'ian sweet roll bun or eat it straight from the bowl. We don't judge.
*Based on J. Kenji Lopez-Alt's Sous Vide BBQ Pork Shoulder recipe