Savory Cajun-Infused Sous-Vide Pork

"Pork shoulder soak in Brine water for 2 hours (water, fine salt & black pepper coarse) Drying the pork with paper, put some salt around the pork and coat it with cajun spice. - Put into a vacuum bag, put some rosemary, thyme, whole garlic and some corn oil. - Sous-vide 74'C for 18 hours - Shredded the pork, and simmer with BBQ for about 3 mins"

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4/6/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This flavorful pork shoulder recipe combines the magic of brining with a robust Cajun spice rub. The sous-vide technique ensures tender, juicy meat, while a touch of rosemary and thyme elevates the taste. Finished with a quick BBQ simmer, this dish is smoky, savory, and packed with flavor, perfect for any gathering.

pork sous-vide cajun bbq savory tender

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Name: Savory Cajun-Infused Sous-Vide Pork
Yield: 6
Ingredients: 4 lbs pork shoulder; 1 quart water; ½ cup fine salt; ½ tablespoon coarse black pepper; Additional salt for coating; 2 tablespoons Cajun spice mix; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 6 whole garlic cloves; ¼ cup corn oil; BBQ sauce of your choice

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