Myers's Rum Smoked Sous Vide Pork Loin
Perfectly cooked in the sous vide with a flavorful sauce
Servings: 4
Equipment
- Sous Vide
Ingredients
- 1 2-3 pound pork loin roast
- ¼ cup brown sugar
- ¼ cup Myer’s Dark Rum
- ¼ cup apple cider vinegar
- 4 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne to taste
- 1 tablespoon Minor’s ham base
- 2 garlic cloves
Instructions
- Smoke pork loin in smoker at 225 for about an hour (or add ¼ teaspoon liquid smoke). Combine sauce ingredients and add to vacuum bag with cooled meat. Vacuum seal meat and sauce. Add to sous vide and cook for 12 hours at 130. Remove meat from bag and sear in pan, under broiler, or with a Searzall. Slice and serve with sauce.