Sous Vide Pork Shoulder Recipe

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.

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.

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 1/2-2 hours until a wonderful crust forms on the meat.
4. Pull the pork for sandwiches.

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.