clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sous Vide Pork Shoulder - your go-to sous vide pork shoulder tutorial! #smokedporkshoulder #sousvide #sousvideporkshoulder #pulledpork #sousvidepulledpork #howtosousvide #whole30 #paleopulledpork #whole30porkshoulder

Sous Vide Pork Shoulder

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 28 hours
  • Total Time: 28 hours 20 minutes
  • Yield: 10-15 servings
  • Category: Pork
  • Method: Sous Vide
  • Cuisine: American


Sous Vide Pork Shoulder – A step-by-step tutorial showing you how to make melt-in-your-mouth pork shoulder in your sous vide!



  1. Take large soup/stock pan and fill until water is approximately 2-3 inches from the top.
  2. Attach sous vide according to manufacturer’s instructions.
  3. Set temperature to 165 and set aside and allow water to come up to temp (of course place on a safe surface).
  4. Place pork shoulder on large plate or cookie sheet.
  5. Rub liquid smoke all over.
  6. Rub yellow mustard all over.
  7. Take homemade dry rub and rub all over; make sure you get ALL the nook and crannies.
  8. Place pork shoulder in sous vide safe vacuum sealed plastic bag and seal with food saver.
  9. Once water has come to temperature, place pork shoulder in water and ensure it is fully submerged.
  10. Let cook for 24-28 hours.
  11. Remove from water.
  12. 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.
  13. Place meat on a cookie sheet and you can simply use a fork to finish pulling it apart.
  14. Feel free to finish under the broiler for 5 minute increments, if desired.


  • Feel free to finish off under the broiler, if desired, to crips it up a little bit!
  • Here is a link to my Smoked Pork Shoulder recipe as well!

Keywords: sou vide, pork shoulder