Best Flavorsome Sous Vide Pork Shoulder [2022] (24 Hour Recipe)

Sous vide pork shoulder is a stress-free method for making the best pulled pork.

The simple, hands-off technique of sous vide cooking for 24 hours followed by smoking for a few hours with your preferred hardwood yields a texture of smoked pulled pork than other traditional cooking methods cannot achieve.

I make this style of pulled pork when I have a large group of people coming over for a family gathering, or I make it on the weekend to eat off all week.

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WHAT TYPE OF PORK SHOULD BE USED?

When making pulled pork, I like to use a bone-in pork butt, also known as a Boston butt. The pig’s butt cut is actually located in the upper part of the shoulder, directly in front of the front leg.

A joint bone and, more often than not, the shoulder blade will be found in the Boston butt. These bones will add flavor to the meat but will increase the overall weight of the purchase.

A boneless pork butt can also be substituted. There are no kinks to work around, and the price for this convenience may be higher. Everyone has a personal preference.

When it comes to cooking pork, sous vide cooking is unrivaled. On New Year’s Day, we serve sous vide pork and sauerkraut for good luck, and juicy sous vide boneless pork chops are a weeknight favorite, all served with a side of sous vide potatoes.

CHOOSE THE CUT

To make incredible pulled pork, start with a fatty pork roast, which is usually a pork butt or a pork shoulder. The pork butt, also known as the “Boston butt,” is derived from the top of a pig’s shoulder.

The pork shoulder is found at the bottom of a pig’s shoulder and is commonly referred to as the “Picnic Roast” or “Picnic Shoulder.”

Because it has more fat marbling throughout the meat and a more uniform shape, we prefer bone-in or boneless Boston butt.

Having said that, a pork shoulder is still a great option that produces delicious pulled pork. Please keep in mind that a pork shoulder may be sold with the skin on, so remove it before cooking sous vide.

WHAT ARE THE ADVANTAGES OF SOUS VIDE A PORK SHOULDER?

When cooking a tough piece of meat, such as a pork shoulder with a lot of connective tissue, cooking it at a low temperature for an extended period of time will yield meat that falls apart while retaining all of the juiciness and flavors that we love in pork shoulder.

Sous vide cooking allows for precise temperature control without the need to monitor the cook.

• Meal prep: Cook the pork shoulder ahead of time and finish it on the grill, smoker, or in the oven when ready to serve.

• Cooking without stress – once the shoulder is in the sous vide, there is no need to attend to it. Without your assistance, the circulator will maintain a precise temperature. Essentially, it is a’set it and forget it’ system.

• Self-basting – The pork will baste itself in its own juices, making full contact with all surfaces. Any spice rub you use on the pork will infuse it even more.

• Choose your texture – Unlike other cooking methods, sous vide allows you to select your preferred texture based on the temperature of the water.

• Less smoker/grill time – After the first 2-3 hours on a smoker, the meat has lost its smoky flavor. You can get the amazing smoky flavor and crust by using a 2-step cooking method without leaving it on the grill/smoker for hours on end.

WHAT TEMPERATURE DO YOU SOUS VIDE PORK SHOULDER?

The benefit of cooking your pork shoulder sous vide is that you can control the texture and doneness of the meat.

Depending on how you want it, I recommend two temperatures. My personal preference is 165°F / 74oC for pull-apart, shreddable tender pork or 145°F / 63oC for tender but sliceable pork.

HOW TO MAKE THE BEST SOUS VIDE PORK SHOULDER FOR PULLED PORK?

1. Preheat the sous vide water bath to the temperature you prefer for cooking.
2. Coat the pork with your preferred dry rub. (See below for suggestions).
3. Fill a vacuum seal bag halfway with the coated pork.
4. Place the sous vide bag in the water and submerge it.
5. Cook for a full 24 hours.
6. Remove from the sous vide, then from the bag, reserving the juices if using in a sauce.
7. Pat the meat dry before applying another layer of dry rub.
8. Smoke for 2 hours on a 300-degree smoker or bake according to the instructions below.
9. Remove the pork from the smoker and shred it.

HOW TO FINISH THE SOUS VIDE PORK BUTT?

When it comes to finishing off sous vide pork shoulder, you have two options. I prefer the smoker for a fantastic crust and smoky finish.

If you don’t have access to a smoker, finishing in the oven is another delicious option.

FINISHING IN THE SMOKER:

• Apply another layer of spice rub to the meat after patting it dry with paper towels.
• Set the smoker to 300 degrees Fahrenheit and use your favorite wood for smoking.
• Smoke the pork for 2 hours, or until a delicious crust forms on top.
• Serve and have fun!

FINISHING THE PORK IN THE OVEN:

• Preheat the oven to 300 degrees Fahrenheit.
• Apply another layer of spice rub to the meat after patting it dry with paper towels.
• Place the meat on a rimmed cookie sheet and bake for 1 12-2 hours, or until a wonderful crust forms on top.
• Pork should be pulled for sandwiches.

NOTES AND TIPS:

• When the sous vide is set to 145 degrees Fahrenheit, the pork will not pull but will be more sliceable.

• After sous-viding the pork, cool it in an ice bath before chilling it in the refrigerator until ready to reheat in the oven or smoker.

• Cook several pork butts at the same time, then completely cool one before freezing it for later reheating and smoking.

HOW TO SERVE SOUS VIDE PULLED PORK?

Fresh off the grill is my favorite way to eat pulled pork. I adore the smoke, crust, and juiciness of sous vide pulled pork.

My second favorite way to eat it is on a toasted potato roll with a squeeze of BBQ sauce and a spoonful of coleslaw. However, here are some additional ways to serve sous vide pork shoulder:

PULLED PORK TACOS

• Pork buns – similar to bao buns, but with pulled pork and a pizza roll crust rather than bao dough.

• Pulled pork grilled pizza – If you need simple grilled pizza directions, check out my grilled buffalo chicken pizza recipe.

• Talk about a happy mouth: macaroni and cheese topped with pulled pork! Creamy, cheesy mac and cheese is balanced by the smokiness of pulled pork.

• Pulled pork sliders are ideal for picnics or packing a lunch.

• Pulled pork bolognese – add another layer of flavor and texture to your favorite bolognese by stirring in leftover pulled pork.

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Other recipes to try:

Sous Vide Barbecue Pulled Pork Shoulder Recipe

Sous Vide Pork Shoulder With Hispi Cabbage And Apples

Braised Pork Shoulder with Roasted Sweet Potatoes Sous Vide