SousVide Pulled Pork


This tasted every bit as good as it sounds. Being a HCH dinner party I had to impress of course and as you can see below it pulled apart too easily. Combining this with some slaw, caramelised onions and steamed buns (that my dear friend Dre made bless her they added to the dish) with spiced infused apple sauce or a killer smokey BBQ bourbon sauce, it was so damn good. As I know a lot of you guys don’t have SousVides I will also give you a method equivalent for the oven or slow cooker.



For the Pork
– 1 Kg of Pork Shoulder
– 2 Cups of Stock (Pork or Chicken)
– 1 Tbsp of Peppercorns
– 1 Tbsp of Coriander Seeds
– 1 Tsp of Fennel Seeds
For the Caramelised Onions
– 3 Onions, Sliced
– ¼ Cup Balsamic Vinegar
– 2 Tbsp Brown Sugar
For the Slaw
– ¼ Head of Red Cabbage
– ¼ Head of Green Cabbage
– ½ Bulb of Fennel
– 2 Carrots, Grated
– Kewpie (Japanese Mayonnaise)
– Juice of ½ a Lemon
For the Apple Sauce
– Store Bought Apple Sauce
– 3 Star Anise
– 1 Cinnamon Quill
– 10 Peppercorns
For the Bourbon Sauce
– 2 Cups Tomato Sauce
– 1 Cup Bourbon Whiskey
– ½ cup brown sugar
– ¼ cup balsamic vinegar
– 3 Tbsp Chopped Garlic
– 2 Tbsp Liquid Smoke
– 2 Tbsp Worcester Sauce
– 1/2 Tsp Cayenne Pepper
– 2 Tbsp whole grain mustard









DAY 1: For the pork, debone the pork shoulder and remove any unwanted fat and gristle. Place the pork in a vacpac bag along with the stock, pepper corns, coriander and fennel seeds. Seal and place in the fridge over night.


DAY 2: Fill the SousVide with water to the fill line located inside and set to a temperature of 57.5ºC. Place the bag with the pork in and leave until day three.

DAY 3: For the apple sauce place all ingredients into a vacpac bag and seal. Place into the SousVide and await for the final day to come!


DAY 4: For the caramelised onion, place them in a fry pan on medium heat and cook them until they become translucent. Next add the sugar and balsamic vinegar, this starts your caramelisation process. Turn down the heat and cook for five to ten minutes or until sticky and caramelised. For the slaw, use the mandolin to shed the two different cabbages, fennel and cabbage carrots and put into a large bowl. Add the kewpie and lemon juice and using a fork combine all the ingredients together. Season with salt and pepper.


For the bourbon sauce, place all ingredients into a small saucepan and whisk to combine. Bring to a simmer and cook for ten minutes then remove from the heat and set aside for the flavours to infuse. When you are ready to serve take the pork out of the SousVide and put on a hot frypan to brown and caramelised all over. Remove from the pan, place on the largest meat cutting board you have and with two forks pull apart the meat with oh so much ease.

To assemble cut the buns in half place a little bit (or a lot) of the pork, some slaw then caramelised onion and top with either of the two sauces (or both we were hungry!) and enjoy.


Below are the links for cooking in the oven:

AND here is the recipe my good blogger buddy GusFace Grillah made for pulled pork

Adapted the bourbon sauce from the guys at Modernist Cuisine link below. I added so many other ingredients to mine but the thing is I forgot all of them as i did not write them down 😦 haha

Rooibos Cocktail


This was so much fun to make. The theatrics are outstanding and the taste, well let me say its a shame that a hot infusion siphon isn’t a standard piece of equipment for the kitchen! This cocktail is can actually be purchased at the Aviary in Chicago, a link for a video on how they do it provided below. They give you the ingredients but not the amounts so the ones that I am going to supply are the ones I used in the end (After many tests to get it right of course). The results are below.



– 3g Rooibos Tea

– 4 Pieces of Lemon Peel

– 4 Pieces of Orange Peel

– 1.6g Almond Slices

– 6 Mint Leaves (Bruised)

– 0.2g Saffron

– 0.1g Lavender

– 1.5g Lemon Verbena

– 3 Cardamon Pods

– 10 Pepper corns

– 1 Cassia Quill

– 90ml Hendricks Gin

– 30ml Luxardo Maraschino

– 60ml Simple Syrup

– 1g Citric Acid

– 500ml Water

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First you want to put all the wet ingredients including the citric acid into a vacpac bag and put into a pre-warmed SousVide at 90ºC. If you don’t have a SousVide, place the bag into a pot of water and warm to 90ºC. While that is happening gather all the dry ingredients and put into the top chamber of your siphon.

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Once the wet ingredients have reach 90ºC carefully, (because they will be hot, someone may have made that mistake) pour into the bottom chamber of the siphon. Next put the top chamber on and make sure its secure then light your bunsen burner and push under to get the boiling process happening. Once all the liquid has been vacuumed up to the top chamber carefully mix for one minute so that all the flavours come out of the ingredients. Once that minute is up remove the heat and leave to cool and pour back down into the bottom chamber.

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Pour into two fancy cocktail glasses or tea cups and enjoy.

Link to the Youtube video of the Rooibos Cocktail: