Sous Vide Pork Shoulder


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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If you want pulled pork without having to manage an entire pork shoulder (or getting takeout from your nearest barbecue restaurant), ask your butcher for a pork shoulder steak. When prepared with the Anova Sous Vide Precision Cooker, then shredded, a pork shoulder gives you a much more manageable portion of pulled pork. It's also absolutely delicious.
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Ingredients for 2

  • 20 ounces bone-in pork shoulder

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon ancho chili powder

  • 2 teaspoons garlic salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried red chili flakes

  • Small corn tortillas, warmed, for serving

  • Fresh cilantro, for serving

  • Chopped avocado, for serving

  • Pickled red onion, for serving

  • Lime wedges, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 158°F (70°C).

  • Step 2

    Rub pork shoulder with olive oil, chili powder, garlic salt, cumin, and red chili flakes. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and transfer to a cutting board. Reserve the cooking liquid.

    • Step 1

      Shred the pork into bite-sized pieces, discarding the bone and any large pieces of fat. Transfer to a bowl and toss with the reserved cooking liquid. Serve the pork in warmed tortillas topped with cilantro, avocado, pickled onion, and lime.

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158 F / 70 C Recipe Temp
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