Can you sous vide bone in pork shoulder?

Place the pork shoulder in a vacuum-sealed sous vide bag. Seal the bag after adding the liquid smoke (if using). Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork or 145°F (63°C) for sliceable but tender pork.

Can you cook sous vide pork from frozen?

Yes, you can sous vide frozen pork butt; however, you will need to add time to your cooking time to account for the frozen meat. Cooking time should be increased by at least 1-2 hours to ensure the pork butt is fully cooked and tender.

How are they different?

Pork butt is a high fat content cut of meat from the pig's shoulder, whereas pork shoulder is also from the shoulder but has more muscle.

Super Tender Sous Vide Pork Shoulder Recipe [2022] (Tried-and-True)

Description

Sous Vide Pork Shoulder is incredibly simple to prepare and always comes out flavorful and tender! Plus, it’s a tried-and-true recipe. Simply set the temperature to your preferred doneness, and there is no risk of overcooking!

Ingredients

Sous Vide Pork Shoulder

▢4-5 pounds pork shoulder or pork butt (bone-in or boneless)
▢2 teaspoons salt
▢1 teaspoon ground black pepper
▢1 1/2 tablespoons ground cumin
▢1/2 teaspoon paprika
▢2 teaspoons dried oregano
▢4-5 cloves garlic smashed
▢3/4 cup pineapple juice or orange juice

For Pulled Pork Sandwiches

▢1 cup barbecue sauce
▢hamburger buns
▢butter optional

Instructions

Season the pork with salt, pepper, cumin, paprika, smashed garlic, and dried oregano in a small bowl.
Rub the seasoning all over the pork shoulder.
Sous Vide Pork Shoulder: Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 165°F (74°C). If you want to cook them to different degrees of doneness, follow the instructions in the post above.
In a large vacuum seal bag or zip-lock bag, combine the seasoned pork and pineapple juice. If you’re using zip-lock bags, use the “water displacement” technique to seal them: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Seal the rest of the bag.
Lower the bag into the water bath, making sure the meat is completely submerged and the seams are above the water.
Cover the pot with aluminum foil and cook for 16 to 24 hours on sous vide.
Remove the bag from the water bath when the timer goes off (do not discard the juices in the bag).
Transfer the shredded pork to a large baking sheet and shred with two forks. Spoon 1 cup of the bag’s juices over the pork and toss to combine.
Broil for 5-10 minutes on high heat, or until the edges of the pork have browned and become crispy.
To make the pulled pork sandwich, brush the hamburger buns with butter and toast them under the broiler until lightly browned. Assemble the sandwich by layering shredded pork on one half of the buns and covering with the bun tops. Serve immediately and enjoy!

Notes

Check the water level from time to time to ensure it is not too low.

Make it ahead of time: After the pork shoulder has been sous vide cooked, it can be stored in the refrigerator for up to 3 days before shredding.

You can cook a frozen pork shoulder for the same amount of time.

Category: Pork
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 574kcal
Sodium: 739mg
Fat: 41g
Saturated Fat: 15g
Carbohydrates: 5g
Fiber: 1g
Protein: 45g
Cholesterol: 170mg

Keywords: Sous vide pork shoulder, pulled pork shoulder, sous vide recipe, pork shoulder recipe