Sous Vide Pulled Pork Shoulder

Step 1

Preheat the sous vide water bath to your preferred cooking temperature. My personal preference is 165°F / 74ºC for pull-apart, shreddable tender pork or use 145°F / 63ºC for pork that is tender but still sliceable.

Step 2

Coat the pork in your favorite dry rub. (see suggestions below)

Step 3

Place the coated pork in a vacuum seal bag.

Step 4

Submerge the sous vide bag in the water.

Step 5

Cook for 24 hours.

Step 6

Remove from the sous vide, remove from the bag, reserve the juices.

Step 7

Pat the meat dry, add another layer of dry rub.

Step 8

Smoke for 2 hours.

Step 9

Shred the pork.

Step 10

Pat the meat dry with paper towels and apply another layer of spice rub.

Step 11

Use your favorite wood for smoking and set the smoker to 300.

Step 12

Smoke for 2 hours or until a delicious crust forms on the pork.

Step 13

Serve and enjoy!

Step 14

Preheat the oven to 300.

Step 15

Pat the meat dry with paper towels and apply another layer of spice rub.

Step 16

Place the meat on a rimmed cookie sheet and cook for 1 1/2-2 hours until a wonderful crust forms on the meat.

Step 17

Pull the pork for sandwiches.