Sous Vide Pulled Pork

Pulled pork the way it should be, without the eight hours. Our pastured pork shoulder is cooked slowly under vacuum until the fat has rendered and the collagen has broken down completely, leaving meat that falls apart under a fork. Shoulder is the ultimate slow cooking cut on a pig and this method gets everything out of it. Warm it through, pull it apart and crisp it off in a hot pan if you like a bit of texture. Superb in a bun with slaw.

What you get: 1 pack of 850g · serves 3–4