Mango Bourbon Pulled Pork Sous Vide Food

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MANGO BOURBON PULLED PORK SOUS VIDE



Mango Bourbon Pulled Pork Sous Vide image

I was preparing another recipe for sous vide and ended up making so many changes it was a completely new recipe.

Provided by Ambervim

Categories     Pork

Time P1DT10m

Yield 10-12 serving(s)

Number Of Ingredients 11

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)
4 tablespoons honey
4 ounces Bourbon
20 -30 ounces barbecue sauce, Quick and Tasty, BBQ Sauce - Quick and Tasty

Steps:

  • Preheat your sous vide water to 165°F.
  • 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.

Nutrition Facts : Calories 772.3, Fat 42.9, SaturatedFat 14.8, Cholesterol 179.6, Sodium 1046, Carbohydrate 33.4, Fiber 0.8, Sugar 25.9, Protein 51.2

PULLED PORK WITH MANGO BBQ SAUCE



Pulled Pork with Mango BBQ Sauce image

Provided by Aarti Sequeira

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt
1 boneless pork shoulder (Boston butt), about 3 pounds, excess fat removed
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 tablespoons peeled and minced fresh ginger
1 onion, finely minced
1 serrano pepper, thinly sliced (seeds discarded if youdon't like it spicy)
Kosher salt
2 cups mango puree
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
Kosher salt and freshly ground black pepper
Brioche rolls, split
Bread and butter pickles

Steps:

  • For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
  • For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
  • Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
  • Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!

BOURBON-MANGO PULLED PORK



Bourbon-Mango Pulled Pork image

Provided by Cooking Channel

Categories     main-dish

Time 11h30m

Yield 12 to 16 servings

Number Of Ingredients 23

2 bay leaves
4 pounds boneless pork sirloin
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried oregano
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1/4 cup orange juice
1/4 cup seasoned rice vinegar
1 ripe mango, peeled and diced
1 jalapeno pepper, very thinly sliced
1/2 medium head green cabbage
1/2 small red onion, thinly sliced into 1-inch strips
Salt, for sprinkling
2 ripe mangos, peeled and roughly chopped
3 tablespoons bourbon whiskey
2 teaspoons honey
1 teaspoon chipotle chili powder
3 cups barbeque sauce (not hickory flavor)
Toasted sandwich buns or rolls, for serving

Steps:

  • For the slow cooker pork: Place the bay leaves in the bottom of a slow cooker and place the pork on top. Sprinkle the pork evenly with the cumin, garlic powder, salt, cinnamon, coriander and oregano. Pour 2 cups water around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 8 to 10 hours. Turn the meat after it has cooked for 4 to 5 hours. When the pork is tender, remove from the slow cooker and shred with two forks. Use the cooking liquid as needed to moisten the meat.
  • For the mango-jalapeno slaw: Toss together the cilantro, lime juice, orange juice, rice vinegar, mangoes, jalapenos, cabbage, onions and sprinkle of salt gently and marinate in the refrigerator, at least 1 hour.
  • For the sauce: Place a large saucepan over medium-high heat and add the mangoes. Using a potato masher, smash the mangoes into a thick chunky paste and cook until the mangoes have reduced and darkened slightly, about 5 minutes.
  • Add the whiskey, honey and chipotle powder and stir to blend. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, 2 to 3 minutes, allowing the alcohol in the bourbon to cook off. Stir in the barbeque sauce and remove from the heat.
  • Gently stir the pork into the mango barbeque sauce, taking care not to break up the tender pork too much. It's desirable for each sandwich to have some chunks of meat that are identifiable as pork. Heat the pork until warmed through. Top the pork with the Mango-Jalapeno Slaw and dig in!

BOURBON MANGO PULLED PORK FOR THE SLOW COOKER



Bourbon Mango Pulled Pork for the Slow Cooker image

This is delicious served on a nice sandwich roll. It's sweet, spicy and smoky all the same time. This was extremely popular when made for a Potluck dinner. Everyone wanted the recipe which I received from the butcher at my local grocery store. Enjoy! *Please note that canned chipotles can be used rather than the powder. Use carefully as these peppers are known to be extremely spicy.

Provided by sassafrasnanc

Categories     Pork

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 mangoes
1 (4 lb) pork shoulder
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon dried chipotle powder
1/4 cup balsamic vinegar
2 cups water
1 teaspoon dried chipotle powder
2 teaspoons honey
1 1/2 ounces Bourbon
2 (12 ounce) bottles barbecue sauce

Steps:

  • Peel mangoes and remove pits. Place pits into a slow cooker, roughly chop the mango and set aside.
  • Place the pork shoulder in the slow cooker and season with salt and pepper and chipotle powder. Pour in balsamic vinegar and water.
  • Cover and cook on low 5-8 hours until the meat is very tender.
  • When done, drain the pork, discard the cooking liquid and pits and shred with two forks.
  • Sauce: Puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 tsp chipotle powder and bourbon. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes.
  • Stir in the barbecue sauce and remove from the heat.
  • Return the shredded pork to the slow cooker and stir in the mango barbecue sauce, covering and cooking on high for 1-2 hours until the pork absorbs the barbecue sauce.

SOUS VIDE BEEF BRISKET BOURGUIGNON



Sous Vide Beef Brisket Bourguignon image

I broke quite a few conventions in making this. I'm not sure if Julia Child would have approved! I'm happy to say that my ambition paid off: the smoky brisket brought a fantastic beef flavor, and the vegetables retained their character far more than a traditional stewing would have.

Provided by Late Night Gourmet

Categories     Vegetable

Time P1DT2h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb beef brisket
1 lb white mushroom, quartered
1 large carrot, sliced
1 tablespoon olive oil
3 tablespoons sherry wine (not the cooking sherry...a good one)
1 teaspoon thyme, divided
3 slices bacon, chopped
1 medium onion, diced
8 white pearl onions
4 garlic cloves, minced
1 cup red wine
1 tablespoon tomato paste
2 tablespoons kosher salt, divided
2 teaspoons fresh ground pepper, divided

Steps:

  • Trim brisket to leave 1/4" of fat cap. Rub all surfaces - including the fat - with an equal mix of salt and pepper. Vacuum seal and refrigerate for at least an hour.
  • Fill up a large pot with water. Attach sous vide machine and raise the temperature to 155° F. Place the vacuum sealed brisket in the water. If desired, cover the top with ping-pong balls (to retain the heat and keep the food from floating). Cook for 24 hours (don't rely on the timer on the machine!).
  • About an hour before the 24 hours is over, render the chopped bacon in a large pot. Remove bacon with a slotted spoon and set aside for later.
  • Cook the pearl onions on medium heat in the rendered bacon fat for about 5 minutes, rolling the pot to cook all sides and avoid burning. Add minced garlic and half of the thyme and cook for about 30 seconds, scraping constantly to avoid burning. Remove from heat and set aside.
  • When the brisket is done in the sous vide, cut open bag, and retain the juices. Pat the brisket dry, then reapply a salt and pepper rub.
  • Either use an offset smoker or a barbecue grill with one side turned off. Place a "boat" of wood chips in aluminum foil with the top open, on the side with the flames. Place the brisket on the side without the flame. Check every 20 minutes or so, and add additional wood chips to keep smoking consistently.
  • Place the mushrooms and carrot slices in a vacuum seal bag with the sherry, olive oil, the remaining thyme, and a dash of salt and pepper. Vacuum seal the bag. Raise the sous vide temperature to 180° F, then place the bag in the water. Cover with ping-pong balls and cook for 1 hour.
  • While this is happening, return the pot with the onions to a medium heat, and add the wine and the retained beef juices. Scrape the bottom of the pot if needed to blend in the leavings of the bacon and the sauteing. Lower heat to a simmer for 30 minutes with the top off (I added that last sentence after tasting too much residual alcohol from the wine the way I made it).
  • Remove the smoked brisket from the grill. Cut into chunks and add to the cook pot. Add finished mushrooms and carrots to the cook pot along with any juices from the bag. Cook for 20 minutes or until desired consistency is reached.
  • Serve with farro or other grain.

Nutrition Facts : Calories 428.1, Fat 15.1, SaturatedFat 4.5, Cholesterol 74.4, Sodium 3689.1, Carbohydrate 24.1, Fiber 4.5, Sugar 10.3, Protein 30

BOURBON-MANGO PULLED PORK



Bourbon-Mango Pulled Pork image

Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!

Provided by RuggerDucky

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h20m

Yield 10

Number Of Ingredients 11

2 mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
¼ cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Steps:

  • Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  • Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  • While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
  • Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Nutrition Facts : Calories 319 calories, Carbohydrate 34.5 g, Cholesterol 68.4 mg, Fat 8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 2.8 g, Sodium 995.5 mg, Sugar 25.8 g

FABULOUS TENDER PORK RIBS - SOUS VIDE STYLE



Fabulous Tender Pork Ribs - Sous Vide Style image

More and more, restaurants are using this method of cooking. You will need a vacuum seal system for this recipe and a Sous Vide System. Cooking time = the time the ribs will be in the controlled water bath of 138°F for 24-48 hours. In this recipe we "cooked" the ribs for 24 hours. The ingredient amounts are approximate, with the exception of the seasoning mix. Make as many ribs as you like. I fit 2 slabs, packed in several sealed bags, in the Sous Vide. Use your favorite rib rub or make a batch of recipe#390416, use your favorite BBQ sauce at grilling time.

Provided by Chicagoland Chef du

Categories     Pork

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 pork rib racks, trimmed and cut into sections
1/3 cup seasoning, rub see recipe below
2 cups barbecue sauce, use your favorite
rib rub seasoning, Courtesy of SarasotaCook
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
  • Make Recipe#390416 combining all the dry spice ingredients listed above. You won't use it all. I always quadruple the recipe and store the extra for future use.
  • Cut the ribs into sections. I cut into 3-4 bones per section.
  • Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
  • Put each section into individual vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections side by side in the bags and seal DO NOT stack the rib sections in the bag.
  • Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
  • Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
  • Submerge the pouch(es) in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
  • At this point, they are fully cooked. You may cool and refrigerate for several days) or freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling. Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
  • Fire up the grill!
  • Remove from the pouches from the water bath.
  • From this point, finish off the ribs as you normally do.
  • Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
  • Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
  • Serve & enjoy!

Nutrition Facts : Calories 223.8, Fat 1.3, SaturatedFat 0.1, Sodium 2842.6, Carbohydrate 52.6, Fiber 3.4, Sugar 33.1, Protein 1.6

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