Selling pulled pork is like printing money to restaurants. With this recipe you can be on the other side of the counter and make wonderful pulled pork for friends and family. Trim up the pork to remove most of the fat, which is not needed when cooking sous vide, will make the jus liquid gold to dip and reheat the pork. The seasonings need to be chunky so invest in some sea / kosher salt, cracked pepper not ground and good quality smoked paprika. The size of the shoulder does not matter so it depends on what you can get at the store and what fits in your sous vide. It does cook for 24 hours so it should be at least 1kg or 2lbs.
Here are the excellent recipes from Leftovers By Design that use pulled pork…
This chili has evolved from using pork and beef stewing meat, to a vegetarian version and now using left over pulled pork which I think is the best yet. The chipotles add a smoky flavour and provide a spicy after taste. The chocolate provides a richness and a shine to finish the dish. The main portion of the chili can be made ahead of time then the meat, beans and chocolate are added before serving.
Fajitas without the wrap I guess should be called taco salad. Whether you eat them with your hands in a flour tortilla or knife and fork these are very satisfying. The pulled pork jus is full of pepper and smoked paprika which adds a mild spice in the background. If you like a little more heat use more sriracha to serve.
This is a quick and easy way to use up the last of the leftover pulled pork and stock. This recipe uses xanthan gum to thicken the jus from the pulled pork and leeks to add a sweetness. Cover the pie with cauliflower mash or mashed sweet potato which is very nice.
I love Peking duck but have never gone through the hassle of actually making it. This is my take on Peking pork using pulled pork with cabbage leaves for pancakes. My sauce uses dates for sweetness to balance the tart plums. Once you have made the sauce this is a five-minute meal.
This is a middle eastern take on stuffed peppers and is the recipe to use when the sad day that there is no more pulled pork jus arrives. I use cashews instead of pine nuts because I cannot understand paying over the odds for something that has no flavour. The sumac adds a sharp citrus flavour without using lemon juice. Try to buy peppers with 4 lobes so they sit flat in the oven.