Sous Vided Pulled Pork #RSC
75 mins (prep 60, cooking 15)
19 ingredients
4 servings
Ready, Set, Cook! Reynolds Wrap Contest Entry. The price for a sous vide cooker has come down drastically from a few thousand dollars to the low hundreds. Finally this incredible technique previously only available to expensive restaurants and famous chefs is now within the means of family cooks. This recipe uses the sous vide’s low temperature and long cooking time to infuse deep Rosemary and Bell Pepper flavor into the meat. Tender and juicy pulled pork is amazingly different than pulled pork done the regular way. Rather than typical plastic bags for the sous vide, I have found that aluminum foil gives better conductivity and not as expensive as sous vide bags.The plating of this dish shows one serving.

Categories:  reynolds-wrap-contest , equipment , <-4-hours , time-to-make ,
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Serving Size (176.73 g)
Servings 4
Amount per Serving
Calories 174.24 Calories from Fat 103.86
% Daily Value *
Total Fat 11.54g 71.01%
Saturated Fat 6.9g 138.0%
Trans Fat 0.0g %
Cholesterol 40.52mg 54.02%
Sodium 1447.23mg 241.2%
Total Carbohydrate 13.77g 18.37%
Dietary Fiber 1.34 g 21.4%
Sugars 11.26 g %
Protein 3.55g 28.4%
Vitamin A 1049.54IU% Vitamin C 21.4mg%
Calcium 48.63mg% Iron 1.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless pork shoulder, red bell peppers, smoked salt, bacon fat, fresh rosemary, oyster mushrooms, tapioca flour, ground pepper, reynolds wrap, sheet