Sous Vide Pork Shoulder – so tender it will fall off the bone!
If you’re trying something new with your sous vide, start here. This pork shoulder becomes incredibly tender and shreddable — perfect for pulled pork, tacos, sandwiches, or meal prep.
We cook pork shoulder often. If you love a smoky crust, a traditional smoked pork shoulder is fantastic. But for melt-in-your-mouth tenderness that practically falls apart, sous vide is unbeatable.
Sous Vide Pork Shoulder Temperature
For fall-apart tenderness I recommend 165°F. You can cook lower (145°F is possible), but the higher temperature in the sous vide bath will produce the classic fork-tender texture.
Begin by preparing the seasoning and rub. I use a simple paleo/Whole30-friendly dry rub (adjust spices to taste):
Coat the pork shoulder first with a light layer of liquid smoke, then spread yellow mustard over the surface to help the dry rub adhere.
Generously apply the dry rub, making sure to get into all the nooks and crevices so the flavor penetrates the meat.
Heat your sous vide water bath to the target temperature (165°F recommended). Once the water reaches temperature, place the seasoned pork shoulder in a sous-vide-safe bag and seal it. Make sure the bag and seal are suitable for long cooking times.
Submerge the sealed pork shoulder in the bath, ensuring it is fully underwater. The water temperature may dip briefly when you add the meat; this is normal and will recover.
Cook for 24 to 28 hours. This extended time at a controlled temperature breaks down connective tissue and yields very tender, shreddable pork.
When cooking is complete, remove the bag from the water and carefully open it. Drain or reserve any cooking liquid if you plan to use it for sauce or to moisten the pork. Transfer the pork to a platter or foil-lined baking sheet and shred with two forks.
If you want a crisper exterior, spread the shredded pork on a baking sheet and briefly finish under a broiler or on a hot grill for 3–5 minute increments until you reach the desired texture. Watch carefully to avoid burning.
Other recipes you might like:
- Pork shoulder carnitas
- Pulled pork sandwiches
- Smoked pork shoulder
Recipe summary: Sous Vide Pork Shoulder — a step-by-step guide to making melt-in-your-mouth pulled pork using a sous vide. This method yields consistent tenderness and is easy to prepare ahead for gatherings or meal prep.
Sous Vide Pork Shoulder
Ingredients
- 1 8lb pork shoulder
- Paleo dry rub (or your favorite dry rub)
- Yellow mustard, for coating
- Liquid smoke, optional
Instructions
- Fill a large pot or container so the water level will sit 2–3 inches from the top when the sous vide device is attached.
- Attach your sous vide circulator and set the temperature to 165°F.
- Place the pork shoulder on a large plate or baking sheet. Rub liquid smoke over the meat if using, then coat with yellow mustard.
- Apply the dry rub evenly, pressing it into all surfaces and crevices.
- Seal the pork in a sous-vide-safe bag (vacuum seal preferred) and ensure the seal is secure.
- When the water reaches temperature, submerge the sealed pork and ensure it remains fully underwater.
- Cook for 24–28 hours for best tenderness.
- Carefully remove the bag, open it, and lift the pork out, leaving the cooking liquid behind if you prefer.
- Place the pork on a tray and shred with two forks. Optionally finish under a broiler or on a hot grill briefly to crisp edges.
Notes
- Finishing under a broiler for short bursts crisps the exterior of the shredded pork.
- Reserve the cooking liquid to add moisture or make a quick sauce for the pulled pork.
Tag @thewoodenskillet on Instagram!
