Another experiment with sous vide cooking. This time I made pork shoulder (pork butt), cooked it at 140° for 48 hours. And I served it with a very tart North Carolina vinegar sauce instead of the usual ketchup-based barbecue sauce that’s more typical. Mostly I did that because my DH is a diabetic and very rarely eats pulled pork because the traditional BBQ sauce just sends his blood sugar skyrocketing.
At least once a week I’m experimenting with my SousVide Supreme Sous Vide Water Oven. Not every dish I’ve made has made it to a post on my blog, as I’m not experienced enough yet. One pork dish I made was not very good (pork chops were too thin, I think, so it overcooked). I’m liking the long, slow cooking for more things – the less tender cuts. Not steaks and such – they are best with relatively little sous vide cooking. I had a big chunk of pork in the freezer – I’d purchased a gigantic pork shoulder a month or so ago, at a great price and cut it up into smaller cooking portions. But I didn’t have a sous vide cooker then. So the meat was just vacuum sealed with nothing whatsoever in it. I decided to just go with it that way. Nothing else in the pouch but the meat. No salt. No pepper. No onions or seasonings of any kind. I knew I’d need to doctor it up with seasonings later.
So I did some reading about barbecue sauces. Goodness, but there are a lot of different types. I knew there was a Memphis style, and St. Louis style, but that was about it. Referring to one of my Steven Raichlen books, Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, I hunted through all the dozens of possible permutations, trying to find one that was low on sugar. We’re mostly tuned into such sauces containing lots and lots of ketchup. Then I read about the sauce that is the favorite with folks in North Carolina. It’s a vinegar sauce and has nary a teaspoon of tomato in it – like ketchup or tomato paste.
So here’s what’s in it – onions sliced thin, apple cider vinegar, water (not pictured), red chili flakes, sugar, salt and pepper. It’s not cooked. You merely combine the ingredients in a bowl (non-reactive) and stir it up. I made it ahead because I wanted the onions to soften a bit in there, which they did. Not only did they soften in texture, but the soaking takes away some of the fresh astringency from raw onions. I covered it and just let it sit out on the counter for several hours.
What you need to know about this sauce is that you combine it with the shredded pork and the meat just absorbs a lot of the vinegar sauce. No, it’s not sour (because the meat has a lot of sweetness to it). You’d think it would be sour. I was unsure enough about this sauce that I took a piece of pork and gingerly dipped it into the sauce to sample it. Oh my. GOOD. Amazing, I thought.
I cut up some green cabbage and put just a little bit of the vinegar sauce on it and served that with the sliders – to put onto the sandwich itself. The meat – so tender and juicy. I added about a cup of the onions and vinegary sauce to it and let it sit for about 5 minutes before I set out the slider buns, the meat, the cabbage. I let everyone make their own sliders. I also made a delicious cabbage salad which I’ll post in a couple of days.
What I liked: the texture and taste of the pulled pork. It was incredibly tender after 48 hours of sous vide. The vinegar sauce was outstanding. I loved it! For left overs I put out regular barbecue sauce (bottled) and some eaters had some of that too.
What I didn’t like: nothing. It was really, really good.
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Pig Picker Pucker Sauce
Recipe By: Steven Raichlen’s Barbecue Bible: Sauces, Rubs and Marinades, 2000
Serving Size: 12
Serving Ideas: This sauce is best with pulled or chopped barbecue pork (this amount will saturate about 4-8 pounds of meat). If desired, reserve just a little bit to pour and mix over some chopped cabbage (which you can pile onto the sandwiches). This style of tart sauce is from North Carolina, an area that has no interest in sweet tomato or ketchup-based barbecue sauces.
1 1/2 cups cider vinegar
3/4 cup cold water
2 tablespoons sugar — or to taste (I used Splenda)
1 tablespoon hot pepper flakes
1 small onion — thinly sliced
1 1/2 tablespoons kosher salt — or to taste
1/2 teaspoon freshly ground black pepper
1. Combine all the ingredients in a ceramic or glass (not metal) bowl. Stir to dissolve dry ingredients.
2. Can be made ahead, but can also be made just before using. It’s best added to the meat and allowed to soak in some before serving. If it’s allowed to sit awhile it will mellow-out the onions a little bit.
Per Serving: 16 Calories; trace Fat (0.8% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 706mg Sodium.
. . .This recipe hardly even deserves an entire recipe box listing – it’s just pork shoulder, vacuum sealed, done in the sous vide for 48 hours. Done.
Pulled Pork Sous Vide 140°
Serving Size: 8
3 1/2 pounds pork shoulder
1. Preheat sous vide to 140°.
2. Vacuum seal the pork and place in sous vide. Cook for a minimum of 24 hours, and up to 48 hours (do the 48 if you can).
3. Remove meat, trim away visible fat and shred pork by hand or with a fork.
Per Serving: 352 Calories; 27g Fat (70.2% calories from fat); 26g Protein; 0g Carbohydrate; 0g Dietary Fiber; 106mg Cholesterol; 97mg Sodium.

Toffeeapple
said on April 3rd, 2012:
I have eaten that sauce on chopped barbecue in NC, it is delicious as you say. I think it was in BBQ pit place, lovely pork too.
We Americans are crazy for barbecue, that’s for sure! I liked this version. . . carolyn t