Sous Vide Smoked Pulled Pork

An easy way to have perfect pulled pork on the table with ease. Start the cook in the smoker for a few hours, and then transfer to the water bath for 18 hours. When it's done, serve right out of the bag with all your favorite fixings!

Author

Matt Pittman

The owner of MeatChurch BBQ, Matt Pittman provides people around the world with his top-notch BBQ rubs, as well as drool-worthy smoked meats on the competition BBQ circuit. Matt uses his Anova to take BBQ to the next level, smoking it for some savory flavor before giving it some sous vide loving and a fall-apart tender result.

Prep Time: 03:00

Recipe Time: 18:00

Temperature Options:

Extra meaty, succulent and tender

165F / 73.9C

Ingredients

• 1 pork shoulder, 8-10 pounds
• Meat Church Honey Hog Rub (or your favorite homemade rub)
• Yellow mustard

Directions

1. Rub pork shoulder with yellow mustard. This will help the rub adhere.
2. Season pork generously with rub
3. Place in a smoker at 250°F / 121°C or grill over indirect heat for 3-6 hours until outside has nice caramelization and color.
4. Set Anova Sous Vide Precision Cooker to 165° F / 73.9°C
5. Remove pork from smoker and place in vacuum bag or resealable ziplock freezer bag.
6. Place in water bath and cook for 18 hours.

Finishing Step

1. Remove from bag, shred, and enjoy! Serve on sandwiches, or as a plate lunch with your favorite BBQ sides!