Pulled pork has been at the crest of a culinary wave in recent times, loved in particular by acolytes of the street food movement along with wings, ribs and burgers. The beauty of the dish lies in its simplicity – a muscular cut of pork cooked long and slow with a host of delicious seasonings until it becomes tender and juicy and can be ‘pulled’ into strands of meat and served in a bun.

For recreating the dish at home, sous vide equipment is a fabulous option. As well as ensuring consistent results, this method of cooking is ideal for breaking down any tough connective tissue in the meat and sealing in all of the wonderful porky flavours for a more intense finish.

Although any muscular or ‘exercised’ cut of pork can be used, pork shoulder is ideal as it has a high level of marbling - threads of fat that will break down during the long cooking time and help keep the meat moist and flavourful.

Cooking this cut sous vide, with a barbecue marinade already added to the pouch, means that all of these porky flavours will be locked in, and your barbecue sauce will permeate deep into the meat as it cooks.

Using a boned shoulder, which you can flatten out, will give you maximum surface area for the marinade to permeate into, while keeping the bone in will provide slightly more juicy results. Alternatively, cut boneless cuts into smaller pieces for easier handling and smaller portions.