Sous Vide Pork Shoulder
4 to 5
Boneless Pork Shoulder or Boston Butt
Packed Dark Brown Sugar
Dark Chili Powder
Ground Black Pepper
Set your sous vide water bath temperature to 165° F in a container large enough to completely submerge the entire pork shoulder.
Trim excess fat from the pork shoulder.
Make the dry rub by combining all the dry rub ingredients in a small bowl or a spice shaker.
Rub a liberal amount (about half) of the rub all over the pork.
Place the pork shoulder in a
vacuum seal bag
Place the vacuum sealed pork shoulder in the sous vide water bath and cover for 18 to 24 hours.
Remove from the water bath and either finish the pork shoulder (see below) or refrigerate to finish later.
To finish in the smoker
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.
Pat the sous vide pork shoulder dry with paper towels and sprinkle on more of the remaining dry rub.
Place in the smoker and smoke for about 1 to 2 hours, or until a nice bark is formed.
Shred the pork using two forks, pulling across the strands to maintain the texture.
To finish in the oven
Pre-heat your oven to 300° F.
Pat the pork shoulder dry and sprinkle on some of the remaining dry rub.
Place the pork on top of a rack on a sheet pan and roast until a nice bark is formed, about 1 ½ hours.
Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.
Recipe from SaltPepperSkillet.com