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