Sous Vide Smoked Pulled Pork


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 givin ...

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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!
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Ingredients for 8

  • 1 pork shoulder, 8-10 pounds

  • Meat Church Honey Hog Rub (or your favorite homemade rub)

  • Yellow mustard


  • Step 1

    Rub pork shoulder with yellow mustard. This will help the rub adhere.

  • Step 2

    Season pork generously with rub

  • Step 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.

  • Step 4

    Set Anova Sous Vide Precision Cooker to 165° F / 73.9°C

  • Step 5

    Remove pork from smoker and place in vacuum bag or resealable ziplock freezer bag.

  • Step 6

    Place in water bath and cook for 18 hours.

    • Finishing Step

    • Step 0

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

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165 F / 73.9 C Recipe Temp
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