Sous Vide Pork Shoulder 24 Hour Recipe

Sous vide pork shoulder is the stress-free way to make the best-pulled pork. The easy, hands-off technique of sous vide cooking for 24 hours followed by smoking for a few hours with your preferred hardwood will yield a texture of smoked pulled pork that can't be achieved with other traditional cooking methods.

Sous vide cooking is amazing for when you are cooking pork. We have sous vide pork and sauerkraut on New Years Day for good luck, juicy sous vide boneless pork chops are a weeknight favorite all served with a side of sous vide potatoes.

I make this style pulled pork when I am going to have a bunch of people over for a family gathering or I will make it over the weekend to eat off of all week.

🐖 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.

🌶️ 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.

💧 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.

🍖 How to make the best sous vide pork shoulder for pulled pork

1. Preheat the sous vide water bath to your preferred cooking temperature
2. Coat the pork in your favorite dry rub. (see suggestions below)
3. Place the coated pork in a vacuum seal bag.
4. Submerge the sous vide bag in the water.
5. Cook for 24 hours.
6. Remove from the sous vide, remove from the bag, reserve the juices if adding them to a sauce.
7. Pat the meat dry, add another layer of dry rub.
8. Smoke for 2 hours on a 300-degree smoker or follow the oven instructions below.
9. Remove from the smoker and shred the pork.

🔥 How to finish the sous vide pork butt

There are 2 options when it comes to finishing off sous vide pork shoulder. I prefer the smoker for getting an amazing crust and smoky finish. But if a smoker is not available to you, finishing in the oven is another delicious option.

Finishing in the smoker:

1. Pat the meat dry with paper towels and apply another layer of spice rub.
2. Use your favorite wood for smoking and set the smoker to 300.
3. Smoke for 2 hours or until a delicious crust forms on the pork.
4. Serve and enjoy!

Finishing the pork in the oven:

1. Preheat the oven to 300.
2. Pat the meat dry with paper towels and apply another layer of spice rub.
3. Place the meat on a rimmed cookie sheet and cook for 1 ½-2 hours until a wonderful crust forms on the meat.
4. Pull the pork for sandwiches.

👩‍🍳 Chef Tip

• If the sous vide is set to 145 the pork will not pull but will be more sliceable.
• After sous vide the pork, drop the closed bag into an ice bath to cool then chill in the refrigerator until needed to reheat in the oven or smoker.
• Cook multiple pork butts at the same time, cool one completely before freezing it and reheating and smoking at a later date.

🍴 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

More pork recipes: Ikea Swedish Meatballs | Creamy sausage gnocchi | Slow Cooker Pork and Sauerkraut Recipe | Copycat chipotle carnitas recipe

Sous Vide Pulled Pork Shoulder

Sarah Mock

Sous vide pork shoulder is the stress-free way to make the best-pulled pork.

4.85 from 46 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 10 minutes mins

Cook time for the recipeCook Time 1 day d

Cool TimeAdditional Time 2 hours hrs

total time to prep and cook the recipe.Total Time 1 day d 2 hours hrs 10 minutes mins

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Course Sous Vide

Cuisine American

Makes 3 lbs

Per Serving 678 kcal

HELPFUL KITCHEN TOOLS

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Sous Vide Water Bath

Sous Vide Rack

Lid for Sous Vide Container

FoodSaver Vacuum Sealer

Expandable Sous Vide Bags

Ingredients

 

1x2x3x

• ▢ 1 4-5 lb Pork shoulder
• ▢ 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

Instructions

 

• Preheat the sous vide water bath to your preferred cooking temperature. 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

  .
• Coat the pork in your favorite dry rub. (see suggestions below)
• Place the coated pork in a vacuum seal bag.
• Submerge the sous vide bag in the water.
• Cook for 24 hours.
• Remove from the sous vide, remove from the bag, reserve the juices.
• Pat the meat dry, add another layer of dry rub.
• Smoke for 2 hours.
• Shred the pork.

Finishing in the smoker:

• Pat the meat dry with paper towels and apply another layer of spice rub.
• Use your favorite wood for smoking and set the smoker to 300.
• Smoke for 2 hours or until a delicious crust forms on the pork.
• Serve and enjoy!

Finishing the pork in the oven:

• Preheat the oven to 300.
• Pat the meat dry with paper towels and apply another layer of spice rub.
• Place the meat on a rimmed cookie sheet and cook for 1 ½-2 hours until a wonderful crust forms on the meat.
• Pull the pork for sandwiches.

Notes

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

Nutrition

Serving: 4ozCalories: 678kcalCarbohydrates: 29gProtein: 75gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 247mgSodium: 5035mgPotassium: 1737mgFiber: 7gSugar: 17gVitamin A: 6803IUVitamin C: 5mgCalcium: 157mgIron: 11mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.