Pork Butt For Pulling

Pork shoulder butt for smoking and pulling.

Author

Bob Montgomery

Everything

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• Pork shoulder 8-9#
• Dry rub
• Liquid smoke (optional )

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Apply dry rub to shoulder as desired
3. Place shoulder in bag and use immersion technique for air removal or a vacuum sealer
4. Place shoulder in water bather with Anova and cook
5. After time completes, remove shoulder in bag from water carefully, then remove shoulder from bag to a wire rack. Save liquid leftovers to separate and for sauce if desired.