Kalua Pulled Pork Recipe
Sous vide pork butt, sea salt, a touch of liquid smoke, eight unhurried hours — Hawaiian-style kalua pork without the imu.
0m 39s
A low-and-slow sous vide approach to kalua-style pulled pork, using liquid smoke to mimic the imu pit.
Directions
- Heat a water bath to 170°F.
- Trim the pork butt of excess fat.
- Season liberally with sea salt.
- Place the pork butt in a sous vide bag.
- Add liquid smoke to the bag.
- Vacuum seal the bag and place it in the hot water bath.
- Cover the pot with plastic wrap to slow evaporation.
- Cook for 8 hours.
- Shred and serve.
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