Smoked Sous Vide Pulled Pork

By combining sous vide and then smoking you get the most perfect tender and juicy pulled pork where every bite is as good as it's bark! It'll turn out so good that people will forget to reach for the BBQ sauce.

Author

Eliazar Tatar

Budding Smoker and Sous Vider

Prep Time: 01:00

Recipe Time: 17:00

Temperature : 165F / 73.9C

Ingredients

• 7-9 pound pork shoulder
• Olive oil
• BBQ Rub:
• 1/4 cup coarse black pepper
• 1/4 cup sea salt
• 1/4 cup paprika - half regular, half smoked (if available)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Himalayan pink salt (optional addition to taste)
• * This will make a bit more than you should need to coat before sous vide as well as before the smoker

Directions

1. Set your Anova to 165°F.
2. Mix all rub ingredients well in a bowl and then transfer to a shaker with large holes if possible.
3. Trim any connective tissue and lightly coat with olive oil. By using a boneless shoulder it allows you to unfold the meat and get at the connective tissue inside as well as allowing for more surface area for the rub.
4. Coat the shoulder generously. Allowing 2 minutes for the seasoning to soak in before flipping. Do 2 coats including the ends and sides.
5. (Optional) Tie the shoulder with butchers twine to make handling easier.
6. Place in bag and seal. Sous vide at 165°F for 16-18 hours.
7. When finished cut open the corner of the bag and pour out the juices. They will be added back in after the pork is pulled.

Finishing Steps

1. Fire up your smoker and get it ready to toss the shoulder on.
2. Take the shoulder out of the bag, pat it dry, and sprinkle on another layer of rub on all sides.
3. Transfer the shoulder to the smoker.
4. Take the shoulder off once it's achieved a nice bark or reached your desired temp. I took mine off at 195°F after 2 hours.
5. Transfer the shoulder to a large pan. Cut the twine off, if used and pull the pork apart. Pour the saved juices over top and mix around.
6. Enjoy! Serve with your favorite bread/bun (sourdough for me). The end result should be a perfectly juicy and tender pulled pork that's seasoned all the way through with a beautiful bark. Store the leftovers (if any) and reheat the next day. You'll find it tastes even better the second day.