Sous Vided Pulled Pork #Rsc - cooking recipe

Ingredients

24 ounces skinless boneless pork shoulder
2 large red bell peppers
1 tablespoon smoked salt
1 pinch Chinese five spice powder
4 tablespoons bacon fat
2 tablespoons honey
4 tablespoons soy sauce
6 sprigs fresh rosemary
12 ounces oyster mushrooms
2 cups sungold cherry tomatoes
1/2 cup heavy cream
1 teaspoon salt
1/4 cup white wine
1 tablespoon garlic paste
3 teaspoons tapioca flour
1 teaspoon cumin
1 pinch ground pepper
1 sheet of heavy duty Reynolds Wrap Foil

Preparation

Directions - Pulled Pork.
1.\tRemove pork shoulder bones and skin.
2.\tRoast and peel bell pepper. Julienne-cut.
3.\tFold heavy duty aluminum foil into the shape of a bag with pork inside. Add to pork, soy sauce, honey, garlic, rosemary, bell pepper, smoked salt, bacon fat, and Five Spice, and triple fold all edges so that the bag will be watertight.
4.\t Place the pork shoulder aluminum bag in a sous vide cooker with water pre-heat to 155 degrees F. Cover and cook for 24 hours.
5.\tRemove pork from bag. Pork will be nice, tender, very flavorful and slightly pink and can be shredded easily.
Directions - Mushroom sauce.
1. There will be about 1/2 cup of concentrated juice resulted from the sous vide cooking in the aluminum bag. Remote the rosemary sprigs.
2. Add heavy cream, wine, garlic paste, cumin and Sungold cherry tomatoes puree to above and saute mushrooms for 15 minutes.
3. Mix tapioca flour with 4 tablespoons of cold water and add to above and simmer for 5 minutes.
4. Photo is suggested plating. Sprinkle fresh ground pepper and serve.