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+ servings
shredded sous vide pork on a white plate and yellow background
5 stars from 3 reviews

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Smoked Sous Vide Pulled Pork Shoulder

Prep Time: 10 minutes
Cook Time: 1 day 2 hours
Yield: 10 servings
Combining sous vide and smoke makes for the best pork shoulder roast (also called pork butt). 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 2 hours.

Ingredients
 

  • 5-8 pound pork shoulder/butt roast, bone-in or boneless
  • 1/4 cup barbecue rub, like this one from Primal Palate

Instructions
 

  • Set up a large water bath and preheat water with immersion circulator to 165 degrees F.
  • Rub the pork shoulder/butt roast thoroughly with the barbecue rub - really get into all the nooks and crannies!
  • Carefully place the seasoned pork shoulder in a large vacuum seal bag. Tip: cuff the bag a couple of times to make this easier and keep the seal line clear. Vacuum seal. If you don't have a vacuum sealer, use another air removal method like the water displacement method and a large, freezer-safe, zipper top bag.
  • Add sealed pork shoulder to your preheated water bath. Weigh down using sous vide magnets and a ceramic plate or bowl to prevent it from floating. Cook for 24 hours.
  • Remove the sealed pork shoulder from the water bath and let cool for at least 30 minutes on the counter. If you have time, refrigerate for a few hours. This will make transferring it to the smoker easier.
  • Preheat smoker to 200 degrees F. Remove the pork shoulder from the bag and transfer to your smoker. Cook for at least 2 hours, or until a bark has formed.
  • Remove to a cutting board and shred with two forks. Serve with your favorite barbecue sauce.

Notes

When smoking, you're ultimately looking for a good bark on the outside. Once a bark is achieved, pull it from the smoker.
If your roast is smaller than 5 pounds, decrease sous vide time to 20 hours. If it's larger than 8 pounds, increase sous vide time to 30 hours.
Cuisine: Southern
Course: Dinner
Author: Chelsea Cole
Calories: 210kcal, Carbohydrates: 1g, Protein: 27g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 93mg, Sodium: 106mg, Potassium: 484mg, Fiber: 1g, Sugar: 1g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.