Smoked Sous Vide Pulled Pork

Ingredients for 10

• 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

• Step 1

  Set your Anova to 165°F.

• 

  Step 2

  Mix all rub ingredients well in a bowl and then transfer to a shaker with large holes if possible.

• 

  Step 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.

• 

  Step 4

  Coat the shoulder generously. Allowing 2 minutes for the seasoning to soak in before flipping. Do 2 coats including the ends and sides.

• 

  Step 5

  (Optional) Tie the shoulder with butchers twine to make handling easier.

• Step 6

  Place in bag and seal. Sous vide at 165°F for 16-18 hours.

• 

  Step 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

• 

  Step 0

  Fire up your smoker and get it ready to toss the shoulder on.

• 

  Step 1

  Take the shoulder out of the bag, pat it dry, and sprinkle on another layer of rub on all sides.

• 

  Step 2

  Transfer the shoulder to the smoker.

• 

  Step 3

  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.

• 

  Step 4

  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.

• Step 5

  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.

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