Pulled Pork Buns
Pork
For this recipe I used 1.5kg of Pork shoulder. This is enough for 4 pulled pork buns.
Start by removing any string and cut the skin off (or ask your butcher to). I take off some of the excess fat too as it has veins of fat running through the meat that keep it juicy without the need for the extra bits. You can use the skin to make crackling to accompany your buns later.
Marinade
For 1.5kg pork mix together:
1 tbsp Gochujan (or ketchup & mustard)
2 tbsp brown sugar
2 tbsp soy sauce
3 tsp miso paste
2 tbsp sesame oil
1 tbsp smoked paprika
2 tsp ground ginger
2 tsp ground garlic
Slather this onto your pork. The marinade is open to your own interpretation - I suggest punchy flavours that balance sweet, smoke, salt & subtle spice.
Bag up your pork and marinade (I had to cut the pork in 2 to fit) and sous vide at 70°C/158°F for 24 hours.
Finish it
Remove the pork from your sous vide and pour the excess liquid into a pan and reduce. This will act as a bit of a sauce (bbq lovers may want to add some bbq sauce to this, but I prefer without).
I have seen a lot of recipes that then put the pork in the oven to crisp the top - but since you are going to pull it I see no point in this what so ever.
When your pork has cooled slightly use your hands/a fork to pull apart. Don’t wait until its too cold as its much easier to pull when warm.
Reheat in the sauce when serving and pile into a brioche bun with my yuzu slaw.