Sous Vide BBQ Pulled Pork Shoulder slow cooked for 24 hours, and finished a smokey barbecue leading to probably the most tender and juicy pulled pork you’ve tasted.

Like the majority of sous vide recipes, two-step cooking process is the thing. The two-step cooking is almost totaly hands-off and definitely stress free. First you’ll cook the pork shoulder in the sous vide water bath, and then end it either in a the oven or BBQ smoker.

Sous Vide BBQ Pulled Pork Shoulder

Finishing in the BBQ will result in a delicious smoky pulled pork. The beautiful thing about cooking a pork shoulder low and slow is that it’s nearly impossible to get it wrong; especially when cooking it in this sous vide method.

This technique is ideal for entertaining because it could be made in advance and then finished in a smoker or in the oven. The fun part is as soon as your guests are there and they smell what appears like has been cooking all day.

Ingredients

• 1 bone-in or boneless pork shoulder 5 – 7 pounds
• 1 tsp of liquid smoke ( this is optional)

Ingredients for Spice Rub (Optional)

• 1/4 cup of Paprika
• 1/4 cup of brown sugar
• 3 Tbsp of Kosher salt
• 1 Tbsp of yellow mustard seed (whole)
• 1 tsp of ground black pepper
• 2 Tbsp of garlic powder (Granulated)
• 1 Tbsp of Dried oregano
• 1 Tbsp of coriander seed
• 1/2 tsp of Prague Powder
• 1 tsp of red pepper flakes

How to make Sous Vide BBQ Pulled Pork Shoulder Recipe

• Set the temp to 165F to your Precision Cooker, if you want tender pull-apart pork. And 145 F, for pork that’s tender but sliceable.

OPTIONAL: Create the rub, while your sous vide bath heats.

• Combine paprika, salt, brown sugar, black pepper, mustard seed, garlic powder, oregano, coriander seed and red pepper flakes in a grinder, and grind everything to a very fine powder.
• If you woul like your Sous Vide Pork to truly have a pink smoke ring, add a fraction teaspoon of pink curing salt to your mixture.
• Before adding the rub, reserve 3 Tbsp of the mix, you will use that to rub your shoulder before finishing again.
• Rub the rest of the mixture nicely all around the pork shoulder.
• Seal the pork shoulder utilizing a vacuum-sealer or, if utilizing a zipper-lock bag, using the displacement method.
• To achieve this, seal all but the final inch of the bag, then real slow reduce your bagged pork into a pot of water, and water pressure press air out through the opening of the bag.
• Seal the bag right before it totally submerges. It must be completely free of air.
• Place your sealed pork into the water bath, set a timer for 20 to 24 hours, and forget.
• For extended cooking similar to this, it’s advisable to cover the top of the container with foil or plastic wrap to avoid excessive evaporation that might result in the circulator turning off because of low water levels.

Sous Vide Pulled Pork Finish

• After the pork shoulder is cooked, you can cool it and refrigerate for approximately a week before continuing, or simply continue to the finishing steps.
• The very first thing to do to complete is eliminate the excess moisture by removing the pork and patting it down really good with paper towels.
• If you wish, you are able to take the nice juices in the sous vide bag, add them to your chosen barbecue sauce, and reduce it on the stovetop to offer your sauce extra pork flavor.
• The initial sprinkling of rub did an excellent job of having flavor into the pork. An additional coat of rub now provides you with a great foundation for building up that dark, crunchy, full of flavor bark.

Finishing in the Oven

• Take the pork and place it on a lined rimmed baking sheet with a wire rack on it.
• Place it in a preheated 300 F oven and cook till outside is a dark, mahogany bark, about 1 hour and 30 min.
• Take away from the oven and move on to the next step.
• The pork is ready to be pulled! I find this simplest to do using two forks, however if you have durable heat gloves to guard your fingers from the hot meat, then go right in and use your hands.
• I prefer to shred apart into, tender, big chunks, however you may also move the shreds to a cutting board and chop it finely with a chef’s knife or cleaver.
• After the meat is shredded nicely it’s ready to serve with your preferred barbecue sauce. It goes nicely with some pickles, creamy cole slaw, and a nice bun and you’ve got yourself an excellent meal.

Finishing Steps – Gas Grill or Smoker

• To complete your pork shoulder over live fire, light a smoker and set the temp to 300°F. Or light up a half chimney of coals, and spread them out over 1 / 2 of the coal grates.
• Add several chunks of hardwood, no need certainly to soak it and the moment it starts smoldering, place the meat in the smoker or on the grill, away from any direct heat.
• Now for a gas grill, light 1 / 2 of the burners and leave another half turned off.
• Put the chunks of wood in a foil boat directly on the hot side of the grill and place the pork shoulder on the cooler side.
• Cook it covered, adding a couple of bits of wood and coals as needed. And maintain the air intake valves to test and keep consistently cooker hovering at around 275F to 300F all the time.
• Continue cooking till pork has reached a deep, dark, mahogany crust and tears apart when you pick at it. This may take about an 1:30 hours – 2 hours.
• The pork is now ready to be pulled!

If you like this recipe, check this Instant Pot Pulled Pork

French onion soup, a classic dish, might be perceived by some as lacking in nutritional diversity due to its primary ingredients: a clear, comforting broth and onions. However, when paired with its traditional cheese and toast topping, it becomes a delightful culinary experience that many cherish. Perfect for those seeking a warm and savory treat.

French Onion Soup for Cold

First of all, this isn’t the cure, it will just help you to boost your immune system and help you get the nutrients that are proven to have strong benefits against the viruses.

Trust me, you will end up pleased to learn that it’s actually Onions that will provide you with all the benefits. Onions are part of the Allium family and contain Quercetin. Quercetin is really a powerful anti-inflammatory and shouldn’t be overlooked as a vegetable when it comes to your food for cold. Also, this recipe includes Thyme, which is a very powerful ingredient that can stop the cough and boost your immunity.

For a vegetarian or vegan variation, a vegetable broth works perfectly, however, you will have to take some time to carefully cook the onions; very gently for quite a long time to make sure that they’re genuinely caramelized for more flavor. It’s really worth the time to create this Healthy French Onion Soup for the cold!

Ingredients

• 10 medium-sized onions or sliced
• 4 cloves of garlic
• Olive oil and butter for frying
• 1 tsp of Sea Salt or other that you prefer
• ½ tsp of Black Pepper
• 1 tbsp of Dijon Mustard
• 2 pcs of bay leaves
• 1 tbsp of Balsamic Vinegar
• 33 oz of Stock, Vegetable or Beef
• 4 sprigs of Thyme
• 1.8 oz of Emmental, Gruyere, and Parmesan cheese (you can go with one if you don’t have all of them)
• 4 slices of whole-grain bread

How to make Healthy French Onion Soup for Cold?

• Using a big saucepan, slowly heat the butter and olive oil mixture. Take care not to let it overheat.
• On medium heat, Sauté the onions for around 5 minutes till they start to soften. After that, add the garlic, thyme, bay leaves, salt and pepper.
• Lower the heat and permit the onions to cook for about 30 minutes. Don’t cover them until they’re caramel color and soft.
• If they still haven’t turned the color, turn the heat up for about 5 minutes more, stirring and ensuring that the onions don’t burn.
• Once the onions are cooked, add in the mustard, stock, and balsamic vinegar.
• Bring it to the boiling point and cover. Lower heat to really low and simmer for 15 to 20 minutes.
• Switch off the heat to permit the flavors to infuse.
• In the meantime, toast the side of the bread until it turns golden in color. Do it on the other side and spread a slim layer of Dijon Mustard on the toast and top with cheese.
• Grill for one minute approximately before the cheese is melted and slightly browned.
• Serve with a cheese toast. Enjoy!!!

Who says that only fancy French restaurants serve top-quality frog legs? With this simple recipe, you can make tender, crispy frog legs right in your own kitchen.

The Best Fried Frog Legs

Before you fry frog legs, you need to cover them in a layer of the flour mixture. This will make sure they are cooked just right. This makes the texture juicy, and the taste explodes in your mouth with every bite. The recipe can be made in less than 30 minutes, which makes it a great starter for a dinner party or a quiet night at home.

These fried frog legs are not only tasty, but they are also a fun and interesting way to start a conversation.

Think about how your guests will react when you tell them that the appetizer is tasty, fried frog legs. You’ll be the talk of the party, and everyone will want to be you.

And just think of all the fun you can have with your dinner guests as they appreciate these yummy bites. You can tease them by asking if they’ve ever kissed a frog in the hopes of turning them into a prince or princess.

Or you could make jokes about frog legs, such as “These legs are hopping great!” There are a lot of options.

What do frog legs taste like?

Frog legs have been a treat in many cultures for hundreds of years, but France is especially known for its love of them. But if you have never tried them before, you might be wondering what to anticipate.

Firstly, it’s important to know that a frog’s legs are usually very small, about the size of a human finger. People often say that their flavor is light and subtle, kind of like that of chicken or turkey. Some people say they taste like a mix of chicken and fish, with a slightly sweet and nutty flavor.

The texture of frog legs is one of the things that makes them stand out. They are soft and moist, and their texture is light and slightly crunchy, similar to chicken wings. When cooked right, they should be juicy and tender, with flaky, tender flesh.

Frog legs can be cooked in many different ways, but they are usually fried or sautéed. They can also be grilled or baked, and they are often served with a wide range of dipping sauces or seasonings. Garlic butter, lemon juice, or a spicy chili sauce are all popular choices.

So, to sum up, frog legs are a delicacy with a light, delicate taste and a soft, juicy texture. People often say they taste like chicken or turkey because they are a little sweet and nutty.

Where to buy frog legs?

Frog legs are a delicacy in many destinations all over the world, and you can find them in several places. You can buy them at Walmart and on Amazon, but here are some additional options for where to buy frog legs:

Specialty markets: You can usually find frog legs in specialty markets that sell unusual or international foods. These could be Asian or European markets, or they could be markets that only sell game meat.

Online stores: There are a lot of online stores that sell frog legs and other kinds of specialty meats. These stores usually have a wide range of frog legs from different parts of the world. They may be fresh or frozen.

Local farms: Some local farms raise frogs for their meat and may sell frog legs directly to customers. You can look online for farms near you that sell frog legs or call your local agriculture department to find out more.

Restaurants: Frog legs may be on the menu of some restaurants, especially those that serve French or Chinese food. You can also call restaurants near you to see if they serve frog legs or if they can get them for you.

Are Frog Legs safe to eat?

First of all, it’s important to know that it’s safe to eat frog legs. People have been eating them for a very long time because they are low in fat and high in protein.

In fact, frog legs have been considered a specialty in France for more than a thousand years. They are also popular in China, Indonesia, Italy, Vietnam, and Thailand. So, if you’re wondering if it’s safe to eat frog legs, the answer is a resounding yes!

So, if you want to eat frog legs, there are a few things you should keep in mind. You should make sure that the frog legs you eat come from a reliable source.

Just like any other animal, frogs can carry diseases, so it’s important to make sure that the frogs used for food are raised in a clean, healthy place. This will help make sure your frog legs are as safe as possible.

It’s also important to cook frog legs the right way before you eat them. This means cooking them well enough to kill any bacteria or parasites that could make them sick.

Most people like their frog legs fried or on the grill, but you can also boil, sauté, or bake them. Just make sure they’re cooked to at least 145 degrees Fahrenheit on the inside to make sure they’re safe to eat.

Are Frog legs good for you?

Frog legs are a good source of protein and contain numerous vitamins and minerals that your body needs.

Frog legs have about 130 calories, 30 grams of protein, and 0.6 grams of fat per serving, which is about four legs. Also, they are a good source of iron, vitamin A, and vitamin B12.

Fried Frog Legs Recipe

These fried frog legs are a wild way to treat yourself or your guests. A quick marinade makes sure that they are soft and full of flavor on the inside. In less than 30 minutes, you can make a really impressive appetizer that will leave your guests in awe.

Ingredients

• 16 oz frog legs
• 1 cup of all-purpose flour
• 1/2 tsp of baking powder
• 1/2 tsp of dry oregano
• 1/2 tsp of black pepper
• 1/3 tsp of cayenne pepper
• 2 Tbsp of lemon juice
• vegetable frying oil

For the Garlic Herb Sauce:

• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 2 garlic cloves, minced
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp fresh dill, finely chopped
• Salt and pepper, to taste

Instructions

• To get your frog legs ready to fry, you’ll need to wash and dry them with paper towels first.
• Next, mix all-purpose flour, baking powder, black pepper, oregano, and cayenne together in a large bowl to make a coating.
• Roll the frog legs around in the mixture until they are evenly covered.
• When it’s time to fry, fill a small pot with about 4 inches of oil and put it on medium-high heat. Bring the oil to about 350°F (or you can test it by sprinkling in some flour – if it starts bubbling, the oil is ready).
• Using kitchen tongs, carefully put a few coated frog legs into the hot oil. Fry for about 3 minutes, or until they are golden brown.
• Take them out of the oil and place them on a wire rack with a paper towel underneath to catch any oil that drips off.
• Sprinkle them with salt and squeeze a little lemon juice over them.
• Repeat the process with the rest of the frog legs, and serve with lemon wedges for a little extra zing. Enjoy!

Make the Garlic Herb Sauce:

• Whisk together olive oil, lemon juice, garlic, parsley, and dill.
• Season with salt and pepper.

If you like this tasty recipe for fried frog legs, don’t keep it to yourself. Share the image below on your Pinterest board to let everyone know how much you like this tasty dish. It will not only give your followers something tasty to eat, but it will also make them want to try new things. So, jump to it and share this recipe now! 🙂