Sous Vide Pork Shoulder

Step 1

Set your sous vide water bath temperature to 165° F in a container large enough to completely submerge the entire pork shoulder.

Step 2

Trim excess fat from the pork shoulder.

Step 3

Make the dry rub by combining all the dry rub ingredients in a small bowl or a spice shaker.

Step 4

Rub a liberal amount (about half) of the rub all over the pork.

Step 5

Place the pork shoulder in a vacuum seal bag and seal.

Step 6

Place the vacuum sealed pork shoulder in the sous vide water bath and cover for 18 to 24 hours.

Step 7

Remove from the water bath and either finish the pork shoulder (see below) or refrigerate to finish later.

Step 8

Follow your smoker's instructions and bring up the temperature between to 275 and 300° F and add wood chips. Place a water-filled aluminum drip pan under the grates to catch any drippings.

Step 9

Pat the sous vide pork shoulder dry with paper towels and sprinkle on more of the remaining dry rub.

Step 10

Place in the smoker and smoke for about 1 to 2 hours, or until a nice bark is formed.

Step 11

Shred the pork using two forks, pulling across the strands to maintain the texture.

Step 12

Pre-heat your oven to 300° F.

Step 13

Pat the pork shoulder dry and sprinkle on some of the remaining dry rub.

Step 14

Place the pork on top of a rack on a sheet pan and roast until a nice bark is formed, about 1 1/2 hours.

Step 15

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.