- 1 pork shoulder
- 50g of paprika
- 50g of brown sugar
- 35g of salt
- 4g of black pepper
- 24g of garlic powder
- 12g of oregano
- 4g of ground chilli (espelette)
- 100g of BBQ sauce
Start by preparing the rub by mixing the salt, paprika, sugar, pepper, garlic powder, oregano and chilli. Grind the whole mixture down to make a powder.
Then, cover the pork with the rub and pack it. Cook it in the SmartVide for 22 hours at 74ºC.
Take it out and dry it off to remove excess humidity. Place it onto a rack and put it into the oven at 150 degrees until it is dark on the outside.
Once this is complete, shred it and add it to the BBQ sauce before serving.
In this recipe, the sous-vide will make the meat richer and juicier given that we’re cooking it in its own juice and the cooking is very controlled.