Smoked - Sous Vide Pulled Pork

If you don't have a sous vide machine, you can mimic this by making a water bath in an oven set to the lowest temp your oven allows, but it won't be the same...

Ingredients:

• Pasture raised pork shoulder roast
• Salt by weight: 1.5% of the pork weight (heaping tablespoon for a 3lb roast)
• 1/4C Apple cider vinegar per pound of pork

Instructions:

1. Smoke the pork roast at 190 degrees for 2-4 hours (longer if you have a large roast)
2. Add the pork to the plastic bag you'll use, vacuum seal bag is best
3. Add salt and vinegar to the bag
4. Seal the bag
5. Sous Vide at 145 for 40 hours
6. Chop the meat, stir back in any juices
7. Put on a tray and broil or sear the meat to your liking

Variations:

1. Consider including a favorite sauce instead of the salt and vinegar, we use triple crown organic BBQ sauce made right here in Minnesota and available at local natural food stores.
2. If you like sweeter pork, add some brown sugar or honey to list of ingredients, up to 1/2C per 3lb roast.
3. If you are cooking at a higher temp than 145, cut the cooking time -- at 170, maybe shoot for 10-12 hours.