Mango Bourbon Pulled Pork Sous Vide: A Flavor Explosion

The scent of pulled pork always takes me back to summer barbecues with my family. The smoky, sweet, and savory aroma would fill the air, promising a feast of tender, juicy meat. While I’ve always loved the traditional methods, I stumbled upon sous vide as a way to achieve unparalleled tenderness and flavor. After countless experimentations, I have perfected this Mango Bourbon Pulled Pork, where the pork melts in your mouth, infused with a sweet and tangy mango bourbon sauce. This is barbecue, elevated.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18-48 hours
• Total Time: 18 hours 20 minutes to 48 hours 20 minutes
• Servings: 10-12
• Dietary Type: Gluten-Free (check BBQ sauce ingredients)

Ingredients

Pulled Pork

• 6-8 lbs pork butt (shoulder)
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons black pepper
• 2 teaspoons granulated garlic
• 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)

Equipment Needed

• Sous Vide Immersion Circulator
• Large Sous Vide Container or Pot
• Vacuum Sealer and Bags (or heavy-duty zipper-lock bags)
• Large Pan or Slow Cooker (optional, for finishing)
• Two Forks for Shredding

Instructions

1. Begin by preheating your sous vide water bath to 165°F (74°C). This precise temperature is key to achieving the perfect balance of tenderness and moisture in the pork.

2. In a small bowl, prepare the dry rub. Combine the brown sugar, granulated garlic, black pepper, lemon peel, kosher salt, and, if using, the ground cloves. The cloves add a warm, subtle spice that complements the other flavors beautifully.

3. Prepare the pork butt (shoulder). Trim away any excess fat, leaving a thin layer for flavor. Cut the pork into pieces no more than 2 inches thick. This ensures even cooking throughout the sous vide process.

4. Thoroughly rub the prepared spice mix over all surfaces of the pork pieces, ensuring they are well coated. This rub will penetrate the pork during the long cooking process, infusing it with flavor.

5. Place the seasoned pork pieces in a large vacuum bag. Evenly distribute the pork in the bag, ensuring that they are in a single layer.

6. Add the apple cider vinegar to the bag. The vinegar will help to tenderize the pork and add a touch of tanginess.

7. Seal the bag using a vacuum sealer. If you don’t have a vacuum sealer, you can use a heavy-duty zipper-lock bag and use the water displacement method to remove as much air as possible. To do this, slowly lower the open bag into the water, allowing the water pressure to force the air out. Seal the bag just before the opening reaches the water level.

8. Carefully submerge the sealed bag in the preheated sous vide water bath. Ensure the bag is fully submerged to ensure even cooking. If the bag tends to float, use a weight or clip to hold it down.

9. Cook the pork in the sous vide water bath for a minimum of 18 hours and up to 48 hours. The longer cooking time will result in a more tender and flavorful result. I usually aim for around 24 hours for optimal tenderness.

10. After the cooking time is complete, carefully remove the bag from the water bath.

11. Remove the pork from the bag and place it in a large bowl. Discard the liquid in the bag.

12. Using two forks, pull the pork apart into shredded pieces. The pork should be incredibly tender and easy to shred.

13. Now, it’s time to prepare the Mango Bourbon Sauce. You have a few options:

    • Option 1: Serve the pulled pork plain and offer the sauce on the side for dipping. This allows everyone to customize their level of sauciness.

    • Option 2: Combine the honey, Bourbon, and barbecue sauce in a pan and heat through over medium heat, stirring until well combined. Simmer for a few minutes to allow the flavors to meld. Serve the sauce on the side of the pulled pork.

    • Option 3: For a truly hands-off approach, place all the sauce ingredients (honey, Bourbon, and barbecue sauce) in a slow cooker, mix well, and heat on low. Add the shredded pork to the slow cooker and mix well. Heat for 1-2 hours on low, allowing the pork to absorb the sauce. Serve directly from the crock pot.

Expert Tips & Tricks

• For a richer, smokier flavor, consider adding a teaspoon of liquid smoke to the bag before sealing.
• If you want to add some heat, add a pinch of cayenne pepper to the dry rub or a few dashes of hot sauce to the Mango Bourbon Sauce.
• Don’t discard the liquid in the bag after cooking! You can strain it and use it as a flavorful base for a gravy or sauce.
• To prevent the bags from floating in the water bath, use binder clips to attach them to the side of the container, or place a weighted object on top.

Serving & Storage Suggestions

Serve the Mango Bourbon Pulled Pork on toasted buns with your favorite coleslaw and pickles for a classic pulled pork sandwich. It’s also fantastic served over rice, polenta, or creamy grits.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pulled pork in freezer-safe bags or containers for up to 2-3 months.

To reheat, thaw the pulled pork in the refrigerator overnight. You can reheat it in a skillet over medium heat, in the microwave, or in the oven at 300°F until heated through. If reheating in a skillet or oven, add a little bit of water or broth to prevent it from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	772 kcal	N/A
Calories from Fat	386 g	50%
Total Fat	42.9 g	66%
Saturated Fat	14.8 g	74%
Cholesterol	179.6 mg	59%
Sodium	1046 mg	43%
Total Carbohydrate	33.4 g	11%
Dietary Fiber	0.8 g	3%
Sugars	25.9 g	N/A
Protein	51.2 g	102%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice Level: Adjust the amount of black pepper and add cayenne pepper to tailor the heat.
• Sweetness: Experiment with different types of honey or maple syrup for a unique flavor profile.
• Bourbon Alternative: If you prefer a non-alcoholic version, use apple juice or strong brewed tea in place of the Bourbon.
• Mango Emphasis: If you want even more mango flavor, consider adding a tablespoon of mango chutney to the sauce.
• Vinegar Variation: Instead of apple cider vinegar, try using white vinegar, balsamic vinegar, or even a splash of lime juice for a different tangy note.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork butt (shoulder) is ideal for pulled pork due to its high fat content and connective tissue that breaks down during the long cooking process, you could also use pork loin or picnic shoulder. However, these cuts may be drier.

Q: What if I don’t have a vacuum sealer?
A: You can use a heavy-duty zipper-lock bag and the water displacement method. Slowly lower the open bag into the water, allowing the water pressure to force the air out, then seal the bag just before the opening reaches the water level.

Q: Can I cook the pork for longer than 48 hours?
A: While it’s generally safe to cook in a sous vide for extended periods, the texture of the pork may become mushy if cooked for significantly longer than 48 hours.

Q: Can I make the Mango Bourbon Sauce ahead of time?
A: Yes, the sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Q: How do I know when the pork is done?
A: After the cooking time, the pork should be incredibly tender and easily shredded with two forks. If it’s still tough, you can continue cooking it in the sous vide for a few more hours.

Final Thoughts

I sincerely hope you try this recipe for Mango Bourbon Pulled Pork Sous Vide! The combination of tender, flavorful pork and the sweet, tangy sauce is truly irresistible. Feel free to experiment with different variations and substitutions to make it your own. Share your creations and feedback – I’m eager to see how this dish inspires you. Consider serving it with a crisp coleslaw and a refreshing craft beer for the perfect barbecue experience. Happy cooking!