Sous Vide VS Slow Cooker Pulled Pork EXPERIMENT - UNEXPECTED RESULTS! | Everyday Eats with Michele 

For and equal side by side taste test don’t use the bbq sauce. Just rub and cook, the taste will probably be identical.

Of course the slow cooker had more flavor, it had more seasoning and bbq sauce lol

I think if you had saved the sauce from the sous vide bag and added after the meat was shredded it may have added moisture and flavor through out the meat.

Minor detail, there are some muscles in the shoulder that are far tastier and moister than others, so you have to see which parts went in which bags. Also, I like to let my meats from both the slow cooker and the sous vide have a couple of hours of rest before I shred them.

You prepared them differently. One you left whole, the other you chunked. They were both rubbed. The chunks have more surface area and flavor. Chunks for the win. Of course

This video just made me very hungry

Don’t you add bbq sauce on the Sous vide version after you pull it apart? I really don’t ever eat pulled pork without bbq sauce…whether it’s been cooked in it or not, on a plate or on a sandwich (it doesn’t matter which).

Use the juice from tbe SV bag to moisten the pulled pork.

yes, flawed test. Why chunk up one and add bbq sauce and not the other? Both should have been chunked with bbq sauce identically.

I watched really interested till that pasta plate with bbq sauce...although might be pleasant, I'm sorry but I'm italian :) :). Thanks for the video, though

Thanks for the comparison. I think I'm going to try the sous vide pork as it is too chilly to be smoking outside. I'm going to cook up a small pork butt for a family who friends have set up a meal train while one of them undergoes chemo. "Pulled pork sandwiches" was a specific thing that they like. But I don't know if they like all the bbq sauce or what kind. So I'll leave it sauceless and just send over different types of sauce with some cole slaw and buns. That mac and cheese looked brilliant so I might even make up a dish of that so they can just heat and serve that alongside. I'll have to go back to look at your rub recipe. It looked good. I'll just swap out the cayenne pepper for a mild pepper since there is a small child in the family. Thank you for the great meal idea!

how is this fair test?? sear the pork before sous vide bag ! Add BBQ sauce to the bag also?

Great video! I make slow cooker pulled pork all the time. Your video made me really hungry! 👍

Cornbread is not strange. Eat it with spaghetti 🍝all the time 😋

To be fair, you could have also cut up and seasoned the sous vide pork the same way and also seared the meat, and added bbq sauce to make it a more fair comparison. Or to remove all variables and see the actual flavor of the meat and the tenderness there of by not adding any seasoning, trimming the same and also not adding bbq sauce

Love G Hughes sauce

not a fair comparison. Two different methods. Not an apple to apple comparison

The lid of the slow cooker shouldn't be latched during cooking.

I'm not understanding this at all. 20hr for sous vide but then you spend another 1 1/2hr to crisp the. What in the worlf? It was only 2 pound meat. I know your next video will be a better one.