Combining sous vide and smoke makes for the best pork shoulder roast. This recipe is for Traeger or Green Mountain Grills. A simple rub is all you need! GET ALL OF MY BEST SOUS VIDE TIPS DELIVERED RIGHT TO YOUR INBOX, INCLUDING MY SOUS VIDE 101 GUIDE AND MY FAVORITE SOUS VIDE TOOLS. SIGN UP HERE!
I have a new super power. My parents gave it to me for Christmas. It’s a Green Mountain Grill that’s just the perfect size for the little balcony off our kitchen. Are you familiar with Green Mountain Grills? It’s like a Traeger – a cross between a grill and a smoker. The smoker is the part I’m so excited about.
Okay! Back to the super power! It’s the power of sous vide + smoke.
Sous vide, cooking your meat low and slow, results in the most tender, melt in your mouth meat. Especially in the case of sous vide pork shoulder. It’s also less wasteful and way easier than the low and slow smoke: you don’t need bag on bag of pellets and you don’t have to worry about leaving your smoker alone (another story for another time: we set our first pork shoulder on fire. oops.).
This sous vide and smoked pork shoulder is meat crack. Once you take a bite, you can’t stop grabbing pieces off the plate. Truly.
Let’s talk method. I’ve tested this recipe on pork shoulder/butt roasts that are about 7 pounds in weight. You can apply this to roasts between 5 and 8 pounds. If you go smaller, decrease the sous vide time to 18 hours. Bigger, up the sous vide time to ~30 hours.
Sous vide: 165 degrees F for 24 hours
Smoke: at least 6 hours at 200 degrees F (until there’s a good bark)
You can use any good barbecue rub here. I’ve been a big fan of Portland local rub Felton and Mary. Guys. It’s awesome. Really give the pork shoulder a good rub down, vacuum seal, and sous vide!
Pro-tip for the sous vide: weight that pork shoulder down. The rendered fat will create air pockets and this sucker will want to float. Make sure to keep it submerged for the entire cook!
Once it’s done, let it cool on the counter for at least 30 minutes. If you have the time, refrigerate it for a few hours. It makes it much easier to transfer to the grill without it falling apart. Otherwise, find a buddy to help you make the switch!
Have fun with this sous vide and smoked pork shoulder. I’m obsessed with this technique!
If you’re interested in sous vide pork but looking for something a little simpler, make my sous vide pork chops!
Looking for a good side? How about cauliflower gratin?Print
Combining sous vide and smoke makes for the best pork shoulder roast. This recipe is for Traeger or Green Mountain Grills. A simple rub is all you need!
5–8 pound pork shoulder/butt roast
1/4 cup barbecue rub
Set up water bath and preheat water with immersion circulator to 165 degrees F.
Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal.
Add pork shoulder to water bath. Cook for 20-26 hours.
Remove and let cool for at least 30 minutes on the counter. If you have time, refrigerate for a few hours.
Preheat smoker to 200 degrees F. Remove the pork shoulder from the bag and transfer to your smoker. Cook for at least 6 hours, or until a bark has formed.
Remove to a cutting board and shred with two forks. Serve with your favorite barbecue sauce.
If you use a smaller pork shoulder, you can decrease the time by up to 6 hours. A larger pork shoulder, increase the time up to 6 hours.
Keywords: sous vide and smoked pork shoulder
Did you make this recipe? I’d love it if you left a review!