Sous Vide Pork Shoulder

Slow cooked for 24 hours in a temperature controlled water bath, this Sous Vide Pork Shoulder turns out tender, moist and juicy every time!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 4

Total Time 1 4 15

Servings servings

Calories 147kcal

Rub the pork with salt and let it sit, uncovered, in the fridge overnight.
Heat a sous vide water bath to 158F degrees.
Place the pork in a vacuum seal bag with the remaining ingredients. Seal the bag.
Cook for 24-28 hours.
Remove from bag, reserving bag juice, and pull/shred into chunks.
If you want a browned crust, you can brown the outside of the pork in oil over medium high heat for 1 minute per side.
Serve drizzled with the bag juice (optional) over rice, polenta, potatoes, etc. Also great served on a sandwich or as tacos.

Pork shoulders can be large, so you’ll want to buy one that fits in your water bath.
Keeping bacteria out of the sealable bag is essential, so make sure you properly remove the air when you seal the bag.
If air gets in the bag as the pork shoulder cooks, which may happen over such a long cooking time, just open the bag, let the air out and reseal it.
If the pork shoulder starts to float in the water bath, use something heavy to weigh it down. I like to use a sous vide sinker weight.
As the pork cooks for 24-28 hours, water may start to evaporate from the water bath. If this happens, just top up the bath with more water.
While the pork is fully cooked when it comes out of the water bath, you may want to brown it to form a crust. Be sure to do this for just 1 minute per side so the pork doesn’t start to dry out.