Sous Vide Jamaican Jerk Pulled Pork
4 هزار بار بازدید -
4 سال پیش
-
How do you elevate something
How do you elevate something tried and proven like a sous vide pulled pork shoulder? Well, let’s up the ante with JERK FLAVOR. Allspice berries and thyme give it its distinct flavors, and the scotch bonnets give it the spice. We finished this jerk pulled pork shoulder in the smoker to get that beautiful dark crust, and a little kiss of smoke flavor. You can also finish this in an oven or on the bbq. The smell was amazing, it was hard to control our salivation, you could taste it through your nose even before the first bite. The pork is so tender that it just comes apart with a touch, but still retains all the moisture through and through. Some of our favorite ideas to serve are the traditional way with rice and beans, plantain, and coleslaw; or in a coconut bun, coleslaw sandwich.
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Ingredients
- 5 lb Pork Shoulder
- 2 Scotch Bonnet Peppers (Adjust to your taste - this will get you to a mild/medium)
- 6 Scallions
- 2 inch Ginger
- 2 tablespoons Garlic Powder
- 2 tablespoons fresh Thyme
- 1 tablespoon Allspice Berries
- 1 teaspoon Nutmeg
- 2 tablespoons Dark Brown Sugar
- 2 Tablespoons Soy Sauce
- 2 tablespoons Lime Zest
- 2 tablespoons Lime Juice
- 2 tablespoons Olive Oil
- Kosher salt and freshly ground black pepper
Recipe
- Set sous vide to 160F.
- Add all the ingredients except for salt, pepper and pork to a blender. Blend until a smooth paste is formed.
- Generously sprinkle salt and pepper onto the pork shoulder.
- Using a generous amount of the jerk paste (approximately half) spread it over the pork shoulder. Jar and refrigerate the other half for use before finishing.
- Carefully bag, and optionally allow to marinade for up to 24 hours.
- Sous vide at 160F for 20-24 hours.
- Once time is up, place into an ice bath to chill until at least room temperature. You can leave this in your fridge for a few days if you’re not ready to finish.
- Strain out the bag juices, set aside.
- When ready, set the smoker to 250-275F.
- Spread the remaining jerk sauce all over the pork.
- Smoke until a nice crust forms, about 3-4 hours. Remember to set a pan of water in for some moisture. And spritz with apple cider vinegar (or water or any other liquid you have) every hour or so.
- Rest in tented foil for 15-30mins.
- During this time, strain the bag juices into a small pan or pot. Bring it to a boil. Strain out any solids that form, and pour into a fat separator.
- To prepare, you can shred, cube, or slice the pork.
- Pour the warm bag juices over the pork, and serve warm.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#withme #sousvide #pulledpork
The Best Char Siu Pork EVER: The Best Sous Vide Chinese BBQ Pork E...
How to Use the Anova Vacuum Sealer: How to Use the Anova Vacuum Sealer + ...
Kind of Cooking Sous Vide Pork Playlist: https://bit.ly/KoCPorkPlaylist
If you're planning to purchase equipment, please consider using our Amazon Affiliate link. It helps us to support the channel.
Anova sous vide: http://bit.ly/KoCAnovaSV
Anova Vacuum Sealer http://bit.ly/34XWgEA
Anova Container http://bit.ly/2PTHTgq
Vitamix Blender https://amzn.to/2IFBp0c
Vacuum Sealer Rolls https://amzn.to/32OohPD
New videos every week! Subscribe for more awesome sous vide recipes:
kindofcooking
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients
- 5 lb Pork Shoulder
- 2 Scotch Bonnet Peppers (Adjust to your taste - this will get you to a mild/medium)
- 6 Scallions
- 2 inch Ginger
- 2 tablespoons Garlic Powder
- 2 tablespoons fresh Thyme
- 1 tablespoon Allspice Berries
- 1 teaspoon Nutmeg
- 2 tablespoons Dark Brown Sugar
- 2 Tablespoons Soy Sauce
- 2 tablespoons Lime Zest
- 2 tablespoons Lime Juice
- 2 tablespoons Olive Oil
- Kosher salt and freshly ground black pepper
Recipe
- Set sous vide to 160F.
- Add all the ingredients except for salt, pepper and pork to a blender. Blend until a smooth paste is formed.
- Generously sprinkle salt and pepper onto the pork shoulder.
- Using a generous amount of the jerk paste (approximately half) spread it over the pork shoulder. Jar and refrigerate the other half for use before finishing.
- Carefully bag, and optionally allow to marinade for up to 24 hours.
- Sous vide at 160F for 20-24 hours.
- Once time is up, place into an ice bath to chill until at least room temperature. You can leave this in your fridge for a few days if you’re not ready to finish.
- Strain out the bag juices, set aside.
- When ready, set the smoker to 250-275F.
- Spread the remaining jerk sauce all over the pork.
- Smoke until a nice crust forms, about 3-4 hours. Remember to set a pan of water in for some moisture. And spritz with apple cider vinegar (or water or any other liquid you have) every hour or so.
- Rest in tented foil for 15-30mins.
- During this time, strain the bag juices into a small pan or pot. Bring it to a boil. Strain out any solids that form, and pour into a fat separator.
- To prepare, you can shred, cube, or slice the pork.
- Pour the warm bag juices over the pork, and serve warm.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#withme #sousvide #pulledpork
4 سال پیش
در تاریخ 1399/01/27 منتشر شده
است.
4,004
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