Sous Vide Pork Shoulder – so tender it will fall off the bone!
If you are going try anything in your new sous vide, I would highly recommend this recipe!!!
We make pork shoulder A LOT in this house – one of my favorite recipes of all-time (and the most popular recipe on the blog) is my smoked pork shoulder. It is so amazing and you can’t really beat that smokey flavor and crusted outside finish of a smoked pork shoulder. BUT if you are looking for tender, melt-in-your–mouth and fall-apart-tender pork shoulder – I would direct you straight to this recipe!!! (Here is a link to the sous vide I use!!)
You just can’t replicate the tenderness with any other method (in my experience!).
Sous Vide Pork Shoulder Temperature
In my opinion, I like the 165 temperature. It really helps you get that fall of the bone tenderness. Feel free to go as low as 145, but the lower you go, the less tender it will be!
First, mix up your homemade rub (Paleo/Whole30) – find the recipe here!!! :
Second, rub pork shoulder with liquid smoke and mustard.
Then, rub with the homemade rub.
Bring your water to temp.
Place your pork shoulder in sous-vide safe bag and seal; then place in water, ensuring it is fully submerged. (temp will drop for a bit when you initially put in the pork shoulder, that’s totally fine – it will come back up).
Remove after 24-28 hours and then place on platter or cookie sheet and finish pulling apart with a pair of forks.
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Ingredients
Pork Dry Rub:
- 2 ½ tablespoons lemon pepper
- 2 ½ tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon cayenne pepper, optional
Pork Shoulder:
- 8 pound pork shoulder
- liquid smoke
- yellow mustard
Instructions
- Make Dry Rub: In a small bowl, add 2 ½ tablespoons lemon pepper, 2 ½ tablespoons paprika, 2 tablespoons kosher salt, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper, 1 teaspoon ground mustard, and 1 teaspoon cayenne pepper (if using). Mix to combine and set aside.
- Set Up Sous Vide: Take a large pot and fill until water is approximately 2-3 inches from the top. Attach sous vide according to manufacturer's instructions. Set temperature to 165℉, set aside, and allow water to come up to temp (place on a safe, level surface).
- Prep Pork: Place 8 pound pork shoulder on large plate or cookie sheet. Coat the outside of the pork with liquid smoke and then yellow mustard. Then rub the outside of the pork shoulder with the dry rub.
- Cook: Place pork shoulder in sous vide safe vacuum sealed plastic bag and seal with a food saver. Once water has come to temperature, place pork shoulder in water and ensure it is fully submerged. Let cook for 24-28 hours. Remove from water.
- Shred: Open bag (there will be a fair amount of liquid in the bag as well) and use a pair of tongs to pull out pork shoulder, leaving the liquid in the bag. Place meat on a cookie sheet and you can simply use a fork to finish pulling it apart.
- Optional Broil: Feel free to finish under the broiler for 5 minute increments, if desired.
- Serve: Enjoy right away!
Notes
- Optional Broil: Feel free to finish off under the broiler, if desired, to crips it up a little bit!
- Pork Shoulder Recipe: Here is a link to my Smoked Pork Shoulder recipe as well!
Nutrition
Lori says
This is a huge favorite of ours and making for the Super Bowl this weekend. What do you feel is the best way to reheat this if I make it slightly ahead of time?
Erin says
Hi Lori! It depends on what you are ultimately using it for, but generally I like to put it shredded on a baking sheet and crisp it up a bit in the oven!
RLMAIDEN says
The beauty of sous vide is that it will neither be overcooked nor undercooked when using a smaller cut of meat, it will hold at the temperature set. At the times suggested, the texture will likewise be the same, as well.
Melody says
I have a question would cook a smaller pork shoulder say 4 to 5 pounds. I am newto this method of cooking. I don’t want it undercooked but don’t want it overcooked either it looks and sounds delicious
lor says
I made this a couple of weeks ago and it was amazing. Making again but got 2 4 lb shoulders…still cook 48 hours?