Grammy's Kitchen · Pulled Pork · Sous Vide Barbecue Pulled Pork Shoulder
One of 176 pulled pork recipes we measured
from www.seriouseats.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 21 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 1% | 0% |
| sweetener | 2% | 6% |
| salt | 1% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 50 g | 1/4 cup (50g) paprika |
| 50 g | 1/4 cup (50g) dark brown sugar |
| 35 g | 3 tablespoons (35g) kosher salt |
| 2 g | 1/2 teaspoon (2g) Prague Powder #1 (optional; see note) |
| 12 g | 1 tablespoon (12g) whole yellow mustard seed |
| 4 g | 1 teaspoon (4g) freshly ground black pepper |
| 20 g | 2 tablespoons (20g) granulated garlic powder |
| 8 g | 1 tablespoon (8g) dried oregano |
| 12 g | 1 tablespoon (12g) whole coriander seed |
| 4 g | 1 teaspoon (4g) red pepper flakes |
| 2722 g | 1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25kg) |
| 1/2 teaspoon (3ml) liquid smoke, such as Wright's Liquid Smoke (optional; see note) | |
| Kosher salt |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I can't even begin to describe how much better this was than other pork shoulders I've made in the past. I'm sure buying a very nice (and expensive) piece of meat from a local and responsible butcher helped as well.I followed the recipe exactly. 24 hours at 16” — a cook
“Hi, I've taken it one slight step further. I first put squashed garlic into a blender and add salt, pepper, smoked paprika, brown sugar, lemon juice, Worcestershire sauce, balsamic or apple cider vinegar and olive oil, to taste. Then blend until a purée that i” — a cook