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