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sous vide and smoked pork shoulder

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Prep Time: 10 minutes

Cook Time: 30 hours

Total: 30 hours, 10 minutes

Servings: 10

Ingredients

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Instructions

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Step 1

Set up water bath and preheat water with immersion circulator to 165 degrees F.

Step 2

Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal.

Step 3

Add pork shoulder to water bath. Cook for 20-26 hours.

Step 4

Remove and let cool for at least 30 minutes on the counter. If you have time, refrigerate for a few hours.

Step 5

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.

Step 6

Remove to a cutting board and shred with two forks. Serve with your favorite barbecue sauce.

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