Recipe courtesy of Rex Bird
Serves 10 to 15 hungry people
For the pork
- 10 pounds (4.5 kg) wild pig pork loins
- 8 bay leaves
- 1 bunch fresh thyme
- 2 cloves garlic, smashed & peeled
- 4 teaspoons (20 ml) olive oil
For the brine
- 5 tablespoons (60 ml) pickling spice
- 2 tablespoons (30 ml) whole black peppercorns
- 1/2 cup (96 g) cane sugar
- 1 cup (115 g) kosher salt
- 1 gallon (3.8 liters) water
- 2 or 3 bay leaves
- 2 or 3 cloves garlic, peeled and crushed
- 1 bunch fresh thyme leaves
For the rub
- 4 tablespoons (60 ml) smoked paprika
- 2 tablespoons (30 ml) coarsely ground black pepper
- 2 tablespoons (30 ml) chili powder
- 2 tablespoons (30 ml) brown sugar (optional)
- 1 tablespoon (15 ml) dry mustard
- 1 teaspoon (5 ml) ancho chili powder, or to taste
- 1 teaspoo (5 ml) cayenne powder, or to taste
Barbecue Sauce: Your favorite store-bought barbecue sauce or recipe (no two Texans will agree on this)
- Fill and preheat the SousVide Supreme to 160F/71C.
- Combine all brine ingredients in a large pot or jumbo heavy-duty zip-closure bag and stir until salt is dissolved.
- Cut the pork loin into 2-inch-thick slices, add to the brine solution, and cover (or zip the seal); refrigerate for 6-8 hours.
- Remove pork from brine, rinse under clear water, and pat dry.
- Baste the pork with olive oil, apply rub, and divide the pork pieces equally among cooking pouches in a single layer.
- Divide the bay leaves, thyme, and garlic among the pouches and vacuum seal.
- Submerge the pouches and cook for 24 hours.
- Before serving, heat the barbecue sauce.
- To serve, remove pork from pouches, pull the meat apart with fingers or forks, and mix thoroughly with barbecue sauce.
- Serve piled onto a toasted bun or just piled on a plate with your favorite sides.