Sous Vide Pork Shoulder (Fall-Apart Pulled Pork in 24 Hours)

What type of pork should be used?

I like to use a bone-in pork butt, also known as a Boston butt, when I am making pulled pork. The butt cut of the pig is actually located in the upper part of the shoulder in front of the front leg. The Boston butt will contain a joint bone and often the shoulder blade. These bones will give additional flavor to the meat but will add to the total weight of the purchase.

Alternatively, a boneless pork butt can be used. There are no bones to work around and the price may be higher for this convenience. Everyone has their preference.

Ingredient Substitutions

The ingredients here are flexible, as the sous vide method does most of the work, so small changes do not derail the result.

Here is what I suggest for swaps:

• Bone-in pork butt → boneless pork butt: Both work. Bone-in delivers slightly more flavor in the bag juices. Boneless is easier to fit in a smaller water bath and bags more cleanly. Cook time stays the same.
• Dry rub → your favorite BBQ rub: Any spice rub works here. The key is applying it generously on all surfaces so there is enough seasoning to penetrate during the long cook and to form a crust during the finish.
• Smoker finish → oven finish: 300°F for 1.5-2 hours in the oven produces a solid crust, though you'll miss the smoke. Add a teaspoon of smoked paprika to your dry rub to compensate.
• 165°F (pull-apart) → 145°F (sliceable): If you want the pork to slice rather than shred, for serving over rice or polenta, drop the temperature to 145°F.

Dry rub recipes

I would suggest using your favorite dry rub when making your pulled pork or even a rub from your favorite BBQ restaurant. But what if you don't have a recipe? I have you covered. Check out these dry rub recipes and use them as a starting point for amazing smoky pulled pork.

Spicy Dry Rub:

• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon ancho chipotle powder
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano
• 1 teaspoon crushed red pepper
• 1 teaspoon cayenne pepper

Sweet Texas Dry Rub:

• ¼ cup light brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground cayenne pepper
• 1 tsp chili powder
• 1 tbsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground black pepper

Sugar-Free Dry Rub

• 4 tablespoon kosher salt
• 4 tablespoon paprika
• 2 tablespoon black pepper
• 2 tablespoon garlic powder
• 2 teaspoon onion powder, toasted preferred
• 1 teaspoon ground celery seed
• 1 teaspoon dried oregano
• 1 teaspoon chipotle powder

Carolina style BBQ rub

• ¼ cup paprika
• 2 tablespoons salt
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon cayenne pepper

What are the advantages of sous vide a pork shoulder?

When cooking a tough piece of meat, such as a pork shoulder with lots of connective tissue, a low temperature, over an extended period of time will yield meat that falls apart yet maintains all of the juiciness and flavors that we love in pork shoulder. Sous vide cooking gives you precision temperature control cooking without having to monitor the cook.

• Meal prep - cook the pork shoulder days ahead and then finish on the grill, smoker or in the oven when you are ready to serve.
• Stress-free cooking - once the shoulder is in the sous vide, there is no need to attend to it. The circulator will maintain a precise temperature without help from you. Basically it is a 'set it and forget it'.
• Self-basting - The pork will self baste in its own juices with full contact on all surfaces. Any spice rub you put on the pork will further infuse the meat.
• Choose your texture - unlike other cooking methods, sous vide cooking will allow you to choose your preferred texture, based on the water temperature.
• Less smoker/grill time - After the first 2-3 hours on a smoker, the meat is no longer being infused with a smoky flavor. Using a 2-step cooking method, you are still getting the amazing smoky flavor and crust, without leaving it on the grill/smoker for hours on end.

What temperature do you sous vide pork shoulder?

The beauty of using sous vide to cook your pork shoulder is you have control over the texture and doneness of the meat. I suggest two different temperatures, depending on your desired doneness. My personal preference is 165°F / 74ºC for pull-apart, shreddable tender pork or use 145°F / 63ºC for pork that is tender but still sliceable.

Step-by-Step Instructions

Sous vide pork shoulder has two phases: the long, hands-off cook and the fast, high-heat finish that builds the crust. The sous vide handles all the actual cooking and the smoker or oven at the end is what makes it look and taste like you spent all day tending a fire. Because you kind of did.

Phase 1: Prep and Season

Dry brine the pork

Pat the pork shoulder dry on all surfaces with paper towels. Apply your dry rub generously, pressing it into every surface, including the sides and any crevices.

Flavor Tip

Do this 1-2 hours before bagging, or up to 24 hours ahead in the refrigerator uncovered. The salt in the rub draws out surface moisture and then pulls it back in, seasoning the meat all the way through.

Bag the pork

1. Place the seasoned pork in a heavy-duty gallon zip-top freezer bag.
2. Close all but about one inch of the seal.
3. Slowly lower the bag into your water bath, letting the water pressure push all the air out through the opening.
4. Seal completely just before the opening reaches the waterline.

Why not vacuum seal?

For bone-in pork shoulder, the water displacement method is strongly recommended over a vacuum sealer as the bone can puncture the bag during sealing.

Phase 2: The Sous Vide Cook

Cook for 24 hours

Submerge the sealed bag and clip it to the side of the container to keep it fully submerged. Cover with foil or a lid to limit evaporation. Check periodically to ensure the pork stays submerged and to top off water if needed.

Ice bath

When the cook completes, transfer the sealed bag immediately to a large bowl of ice water. Chill for 45 minutes minimum.

Phase 3: The Finish

Second season

Pat the exterior of the pork completely dry with paper towels. Apply a fresh coat of dry rub to all surfaces.

Finish in the smoker or oven

• Smoker: Set to 300°F with your preferred hardwood. Place the pork directly on the grate and smoke for 1.5-2 hours until a deep, mahogany crust forms on the exterior.
• Oven: Preheat to 300°F. Place the pork on a rimmed sheet pan and roast for 1.5-2 hours until a firm crust develops.

Pull and serve

• Remove the pork from the smoker or oven. If bone-in, the bone should slide out cleanly.
• Using two forks or heat-safe gloves, shred the pork into large, tender chunks.
• Drizzle the reserved bag juices over the pulled pork and toss to combine.
• Serve immediately.

Water displacement vs. vac and seal

I have found that using the water displacement method works well for either a bone-in or a boneless pork butt. This is my preferred method of sealing the bag when there is a bone in the meat. There is less chance of a puncture from the bone with water displacement vs. vac and seal.

Water displacement is when the pressure of the water forces the air out of the bag. To submerge your pork using the water displacement method:

1. Place the meat in a heavy-duty, zip-top bag and close all but about 1 inch of the zip-top bag.
2. Submerge the bag in the water allowing the pressure of the water to force the air out.
3. Just as the water gets to the gap in the bag, close the bag.

If using a vac and seal bag, be sure to double seal the top and bottom seams because this will be a long cook. Look for a van and seal bag with a side gusset to help accommodate the larger piece of meat.

Make-Ahead Instructions

This is one of the best recipes to plan ahead, as the pork holds beautifully in the refrigerator for days, and having it ready means you can pull a crowd-feeding meal together in under 20 minutes.

1. Complete the full 24-hour sous vide cook. Do not skip or shorten.
2. Ice bath immediately. Do not open the bag. Transfer the sealed bag directly into a large bowl of ice water and chill for at least 45 minutes until completely cold. This is a critical food safety step - dropping the temperature rapidly stops any bacterial activity and locks in the juices.
3. Refrigerate in the sealed bag for up to 5 days. All the juices stay contained in the bag, which means zero flavor loss.
4. When ready to serve, remove the pork from the bag and reserve all juices. Pat the exterior dry. Apply a fresh layer of dry rub. Finish in the smoker at 300°F for 1.5-2 hours or in the oven at 300°F for the same time until a deep crust forms. Shred and serve.

Storage Instructions

Pulled pork is arguably better the next day, and it holds exceptionally well, which makes it a meal prep staple worth cooking in bulk.

• Refrigerator: Pulled pork keeps in an airtight container for up to 5 days. Store the reserved bag juices separately and add them back when reheating to restore moisture.
• Freezer: Freeze in airtight portions for up to 3 months. Portion before freezing so you can thaw only what you need.
• Reheating: Add the pulled pork to a covered skillet over medium-low heat with a splash of the reserved bag juices or a small amount of broth. Heat gently, stirring occasionally, until warmed through. As always, I avoid the microwave if possible as it dries the meat out unevenly. If you must microwave, cover loosely and heat in 30-second intervals, adding liquid between each pass.
• Unshredded (make-ahead in bag): The fully cooked, unshredded pork shoulder can be refrigerated in the sealed bag for up to 5 days before the finishing step. This is the preferred make-ahead method.

How to serve sous vide pulled pork

My favorite way to eat pulled pork is fresh off the grill. I love the smoke, the crust and the juiciness that is sous vide pulled pork. But my second favorite way is the serve it piled high on a toasted potato roll, a squeeze of BBQ sauce and a spoonful of coleslaw. But here are more way to serve sous vide pork shoulder:

• Pulled Pork tacos
• Pork buns - similar to bao buns but with pulled pork and more of a pizza roll crust instead of the bao dough.
• Pulled Pork grilled pizza - Follow my directions for grilled buffalo chicken pizza if you need simple grilled pizza directions.
• Macaroni and cheese topped with pulled pork - talk about a happy mouth! Creamy, cheesy mac and cheese balanced out with the smoky goodness of pulled pork.
• Pulled pork sliders - perfect for picnics or a packed lunch.
• Pulled pork bolognese - add another layer of flavor and texture by stirring in leftover pulled pork to your favorite bolognese