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

Pork:

• 1 bone-in or boneless pork shoulder (5–7 lbs)

• 1 tsp liquid smoke (optional)

Optional Spice Rub:

• ¼ cup paprika

• ¼ cup brown sugar

• 3 Tbsp kosher salt

• 1 Tbsp yellow mustard seeds (whole)

• 1 tsp ground black pepper

• 2 Tbsp granulated garlic powder

• 1 Tbsp dried oregano

• 1 Tbsp coriander seeds

• ½ tsp Prague Powder #1 (optional, for pink “smoke ring” effect)

• 1 tsp red pepper flakes

Instructions

1. Heat the Water Bath

• For tender, pull-apart pork: Set your sous vide cooker to 165°F (74°C).

• For tender but sliceable pork: Set to 145°F (63°C).

2. Make the Spice Rub (Optional)

1. Combine paprika, brown sugar, salt, mustard seeds, black pepper, garlic powder, oregano, coriander seeds, and red pepper flakes in a spice grinder.

2. Grind into a fine powder.

3. If using, add Prague Powder #1 to the rub for a cured, smoky-pink interior.

3. Season the Pork

• Reserve 3 Tbsp of the rub for finishing later.

• Rub the rest evenly over the pork shoulder.

• Drizzle liquid smoke over the pork if using, and pat it in gently.

4. Bag and Seal

• Place pork in a vacuum-seal bag.

• Seal using a vacuum sealer or the water displacement method with a zipper-lock bag: Seal all but 1 inch, lower slowly into the water until air is pushed out, then seal fully.

5. Sous Vide Cook

• Submerge the sealed pork completely in the preheated water bath.

• Cook 20–24 hours for pull-apart texture, or 16–18 hours for sliceable texture.

• To prevent water loss during long cooks, cover the water surface with foil or plastic wrap.

6. Finish the Pork

• Remove from the bag and pat dry.

• Coat lightly with the reserved spice rub.

• Finish under a hot broiler for 5–8 minutes, or sear in a cast-iron skillet with a little oil until caramelized.

7. Serve

• Shred for sandwiches, tacos, or BBQ plates.

• Drizzle with juices from the bag or your favorite BBQ sauce.

Make-Ahead & Freezer Tips

• Make Ahead: Cook sous vide, cool, and refrigerate in the sealed bag for up to 4 days. Reheat in a 165°F water bath for 1 hour before serving.

• Freezer-Friendly: Cool pork completely in the bag, freeze for up to 3 months. Thaw in the fridge overnight, then reheat in sous vide until warmed through.

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 is a timeless classic that has been loved for generations. Built on a base of slowly caramelized onions and a savory broth, it’s finished with the irresistible pairing of toasted bread and melted cheese. Simple yet deeply flavorful, this dish is perfect whenever you’re craving something warm and satisfying.

Ingredients

• 10 medium onions, thinly sliced

• 4 garlic cloves, minced

• 2 Tbsp olive oil + 1 Tbsp butter (for frying)

• 1 tsp sea salt (or salt of choice)

• ½ tsp black pepper

• 1 Tbsp Dijon mustard (plus extra for bread)

• 2 bay leaves

• 1 Tbsp balsamic vinegar

• 33 oz (about 4 cups) vegetable or beef stock

• 4 sprigs fresh thyme

• 1.8 oz total mixed cheese (Emmental, Gruyère, Parmesan – or use one)

• 4 slices whole-grain bread

Instructions

1. Caramelize the Onions

1. Heat olive oil and butter in a large saucepan over medium heat.

2. Add sliced onions and cook for 5 minutes, until softened.

3. Stir in garlic, thyme, bay leaves, salt, and pepper.

4. Lower heat and cook 30 minutes, uncovered, stirring occasionally, until onions turn deep golden brown.

   • If onions haven’t caramelized, increase heat slightly and cook for 5 more minutes, stirring often.

2. Build the Broth

1. Stir in Dijon mustard, balsamic vinegar, and stock.

2. Bring to a boil, then cover and reduce heat to low.

3. Simmer gently for 15–20 minutes.

4. Turn off heat and let sit for a few minutes to allow flavors to infuse.

3. Prepare the Cheese Toasts

1. Toast bread slices on one side until golden.

2. Flip, spread lightly with Dijon mustard, and top with cheese.

3. Place under the broiler for 1 minute, until cheese melts and browns slightly.

4. Serve

• Ladle the hot soup into bowls.

• Place a cheesy toast on top (or serve on the side).

• Enjoy immediately while warm and comforting.

Tips & Variations

• Cheese Options: Gruyère is traditional, but Emmental and Parmesan add great flavor too.

• Healthier Twist: Use whole-grain bread for extra fiber and nutrients.

• Make Ahead: Soup base can be made a day ahead and reheated before serving. Toasts should be prepared fresh.

• Freezer Friendly: The soup (without bread) freezes well for up to 2 months. Thaw and reheat gently before serving.

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.

Ingredients

For the Frog Legs:

• 16 oz frog legs

• 1 cup all-purpose flour

• ½ tsp baking powder

• ½ tsp dried oregano

• ½ tsp black pepper

• ⅓ tsp cayenne pepper

• 2 Tbsp lemon juice

• Vegetable oil, for frying

For the Garlic Herb Sauce:

• ¼ 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

Prep the Frog Legs

1. Pat the frog legs dry with paper towels to remove excess moisture. This helps the coating stick better.

2. In a large bowl, whisk together the flour, baking powder, oregano, black pepper, and cayenne.

Coat & Fry

3. Toss the frog legs in the seasoned flour mixture until evenly coated.

4. Heat about 4 inches of vegetable oil in a heavy-bottomed pot to 350°F. (Test by sprinkling in a little flour—if it sizzles, the oil is ready.)

5. Using tongs, carefully lower a few frog legs into the hot oil at a time. Fry for about 3 minutes, or until golden brown and crispy.

6. Transfer to a wire rack set over a paper towel to drain. Immediately sprinkle with salt and a squeeze of lemon juice.

7. Repeat with the remaining frog legs.

Make the Garlic Herb Sauce

8. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, and dill.

9. Season with salt and pepper to taste.

Serve

Arrange the crispy frog legs on a platter, drizzle with garlic herb sauce, and serve with extra lemon wedges on the side.

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! 🙂

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.