Mango Bourbon Pulled Pork Sous Vide - cooking recipe

Ingredients

Pulled Pork
6 -8 lbs pork butt (shoulder)
1/4 cup vinegar, apple cider
2 tablespoons brown sugar
2 tablespoons black pepper
2 teaspoons garlic, granulated
2 teaspoons lemon peel
2 teaspoons kosher salt
2 teaspoons ground cloves (optional)
Mango Bourbon Sauce
4 tablespoons honey
4 ounces Bourbon
20 -30 ounces barbecue sauce, Quick and Tasty, BBQ Sauce - Quick and Tasty

Preparation

Preheat your sous vide water to 165\u00b0F.
Mix brown sugar, granulated garlic, black pepper, lemon peel and kosher salt (and cloves, if using).
Trim the pork as needed and cut into pieces no more than 2 inches thick. Rub with the above mix.
Place in a large vacuum bad and add vinegar. Seal.
Place in your sous vide for no less than 18 and up to 48 hours.
Take pork from bag and pull it apart with 2 forks.
Now you have 3 choices:
1 - Use another sauce or choice of sauces and serve next to the pork.
2 - Make the sauce by combining all ingredients in a pan and heating through. Serve on the side of the pork.
3 - Place all the sauce ingredients in a slow cooker, mix and heat. Add the shredded pork and mix. Heat for 1-2 hours and serve from the crock pot.