• 1  Pork Sirloin Roast
  • 1 cup Apple Cider Vinegar
  • 1 cup honey
  • 2 Tablespoons Ground Cumin
  • 2 Tablespoons Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Dried Thyme
  • 2 Teaspoons Mustard Powder
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Cayenne Pepper
  • 2 Tablespoon Kosher Salt
  • ¼ cup Brown Sugar
  • A Couple of Small Drops of Liquid Smoke


    1. Add all the spices, honey, and apple cider vinegar to a medium saucepan. Bring to a simmer and stir until homogenous. Cool for 5 minutes.
    2. Place the roast in a plastic zip lock bag or a vacuum bag and add the cooking liquid. Use a straw to suck out as much of the oxygen as possible from the zip lock bag. If you have a Wolf Vacuum Sealer, seal on max vacuum. Leave overnight for more intense flavor.
    3. Set the Wolf Convection Steam Oven to Sous Vide at 145° for 2 ½ hours. Sous vide the pork for 2 ½ hours. At this point you can sear the pork right out of the oven or leave to cool and sear later.
    4. Reserve the cooking liquid. Add a couple of drops of liquid smoke and cook the liquid in a small saucepan until most of the liquid has cooked out and it has a thick, syrupy texture.
    5. Heat a pan to medium-high heat and sear the pork on all sides, brushing the syrup on the sides of the roast that become brown. This will create a smoky, sweet glaze.
    6. Once all the sides of the pork are brown, serve immediately by slicing against the grain of the meat fibers.