shredded sous vide pork on a white plate and yellow background

Sous Vide and Smoked Pork Shoulder

  • Author: Chelsea Cole
  • Prep Time: 10 mins
  • Cook Time: 30 hours
  • Total Time: 30 hours 10 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: Sous Vide


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!



58 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