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shredded sous vide pork on a white plate and yellow background

Tender Smoked Sous Vide Pork Shoulder

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Prep Time 10 minutes
Cook Time 1 day 6 hours
Course Dinner
Cuisine Southern
Servings 10 servings
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.

Ingredients  

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

Instructions 

  • 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.

Video

Notes

When smoking, you're ultimately looking for a good bark on the outside. For a smaller roast, you may not need as many as 6 hours. 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.

Nutrition

Nutrition Facts
Tender Smoked Sous Vide Pork Shoulder
Amount per Serving
Calories
210
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
93
mg
31
%
Sodium
 
106
mg
5
%
Potassium
 
484
mg
14
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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