Tender Smoked Sous Vide Pork Shoulder

Combining sous vide and smoke makes for the best pork shoulder roast. A simple rub is all you need to create this easy, sous vide smoked pork shoulder! Sous vide at 165 degrees F for 24 hours, then finish on the smoker at 200 degrees F for 6 hours. To make this recipe, you’ll need an immersion circulator and a smoker.


– 5-8 pound pork shoulder/butt roast, Porter Road is a great resource – 1/4 cup barbecue rub, like this one from Primal Palate

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 24 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.