Pulled pork gets a Vietnamese makeover with an umami-rich marinade of hoisin, fish sauce, and a punch of sriracha, mixed together with caramelized onions, aromatic ginger, garlic, and sesame oil. Low and slow is the name of the game when it comes to transforming a humble cut of pork shoulder into something marvelously tender and juicy. You can achieve this in the slow cooker, as per the NYT (the inspiration behind this recipe), or you can break out the sous vide!
I tried both. Both were wonderful, but I did prefer the sous vide version. A 24-hour sous vide treatment renders the pork meltingly tender – it literally falls apart with the prod of a fork. It then gets sprinkled with brown sugar and blasted under the broiler to mimic that charred sweetness reminiscent of true Vietnamese street food eats. BYO little red stool.
Once you’ve made pulled pork this way, you’ll be changed for life.
A quick tip on the sous vide, I weighed down the bag so that the pork stayed fully submerged throughout the cooking process. Since this baby was going to go for 24 hours, I also covered the water bath with plastic wrap to minimize evaporation. If the water level still goes down for some reason, just add more to keep the pork submerged.
Don’t skip that final brown sugar/broil step. It’s a trick I learned from David Chang’s bo ssam recipe and it really brings this pork to next level status.
Accoutrements include strands of carrots and cucumber, quick-pickled in sugar, salt and rice vinegar. The fresh acidity of them is a nice counter to the rich porkiness.
Crisp Asian pear and a few flutters of cilantro leaves are the finishing touch. You can bulk up the wraps with a bed of vermicelli rice noodles, or win extra healthy points by using spaghetti squash instead! I happily discovered that they make an excellent substitution. If lettuce cups aren’t your thing, turn these into tacos and use tortillas instead. Whatever vehicle you choose for getting this pulled pork heaven into your mouth is a good one.
A humble cut of pork shoulder gets an umami-rich marinade and a 24-hour soak in the sous vide which renders it meltingly tender. The pork literally falls apart with the prod of a fork. It then gets sprinkled with brown sugar and blasted under the broiler to mimic that charred sweetness reminiscent of true Vietnamese street food eats. BYO little red stool.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!
Don’t have a sous vide? Here’s the Slow Cooker Version.