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.
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.