This recipe is more involved than the ones I usually post (it’s basically three recipes in one!), but I promise the extra steps and longer cook times are worth it! The sous vide pulled pork, baked potatoes, and kale slaw create such a delicious combo and it’s a huge crowd-pleaser! These recipes are also very easy to scale up for a large group.
Pulled Pork Ingredients
- 2 pounds pork sirloin or pork shoulder (sirloin is leaner, so it’s great if you aren’t into fattier cuts), cut into large chunks
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
- 1/2 cup barbecue sauce
Baked Potato Ingredients
- 6 russet potatoes
- 1.5 tsp ghee
- 1 tsp sea salt
- 1 tsp black pepper
Kale Slaw Ingredients
- 3 cups chopped purple cabbage (about 3 cups)
- 3 cups chopped kale
- 1 bell pepper, chopped
- 1 cup shredded carrots
- 1 cup chopped cilantro
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
Pulled Pork
- Fill your container with water and heat the water to 180 degrees using your sous vide circulator.
- Combine all rub ingredients in a small mixing bowl.
- Cut the pork into large chunks, then rub the spice mixture on the pieces of pork.
- Place the pork in a large bag, remove the air from the bag using a vacuum sealer, and submerge the bag in the water.
- Cook pork for 8 to 12 hours.
- After the pork is finished cooking, remove the bag from the water then extract the pork from the bag using a pair of tongs or a fork, leaving the excess juice in the bag (you can discard the juice or save it for sauces).
- Shred the pork using two forks and stir in your favorite barbecue sauce.
Baked Potatoes
- About 90 minutes before the pork is finished cooking, preheat your oven to 425 degrees.
- Cover a baking sheet with a silicon baking mat, parchment paper, or aluminum fold.
- Clean the potatoes with a vegetable brush or by wiping them off with a damp rag or paper towel.
- Pierce each potato a few times with a fork.
- Place the potatoes on the baking sheet, rub the outside of each potato with 1/2 tsp ghee and sprinkle with salt and pepper.
- Bake in the oven for 1 hour, flipping each potato after 30 minutes.
Kale Slaw
- After you put the potatoes in the oven, chop the cabbage, kale, onion, bell pepper, and cilantro.
- Add all ingredients to a large mixing bowl and stir to thoroughly combine.
Total Time: 8.5 hours (90 minutes total of hands-on time)
Serves 6