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–+ servings

Sous Vide Pulled Pork Shoulder (24 Hour Recipe)

Created by: Sarah Mock
sous vide pork shoulder recipe on a sheet pan
prep time10 minutes
cook time1 day
Additional Time 2 hours
total time1 day 2 hours 10 minutes
Makes 3 lbs

Ingredients

  • 1 4-5 lb Pork shoulder
  • ¼ Cup Paprika
  • 2 Tablespoon salt
  • 2 Tablespoon Sugar
  • 2 Tablespoon Brown Sugar
  • 2 Tablespoon ground cumin
  • 2 Tablespoon chili powder
  • 2 Tablespoon Black Pepper (freshly ground)
  • 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

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