Get ready to transform a humble pork shoulder into a feast of juicy perfection. This sous vide method ensures tender, flavorful meat every time, making it a must-try for those who crave a delicious yet simple meal. Whether you’re hosting a dinner or seeking a satisfying weeknight dish, this recipe promises to impress with its melt-in-your-mouth texture and rich taste. Let’s get cooking!
Steps
- Prepare the Spice Rub: Combine paprika, brown sugar, kosher salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder. Grind them into a fine powder and divide the mixture in half.
- Season the Pork: Rub half of the spice mixture evenly over the entire pork shoulder, pressing firmly to adhere. Place the pork shoulder into a sous vide-safe vacuum-sealer bag, add liquid smoke if desired, and seal the bag.
- Sous Vide Cooking: Set your sous vide cooker to 165°F (74°C) for tender, shreddable pork, or 145°F (63°C) for sliceable pork. Once the water bath reaches the desired temperature, submerge the sealed bag and cover with foil or plastic wrap. Cook for 18 to 24 hours, then refrigerate if needed for up to one week before finishing.
- Oven Finishing: Preheat your oven to 300°F (150°C) and position the rack in the lower-middle section. Remove the pork from the sous vide bag, blot it dry, and rub the reserved spice mixture on the surface. Place on a wire rack set over a baking sheet and roast until a dark crust forms, about 1.5 hours.
- Grill Finishing: Light a half chimney of charcoal, spreading it on one side of the grill, or set half the burners on a gas grill to medium-high. Preheat the grill for 5-10 minutes, clean, and oil the grate. Dry the pork, rub with reserved spices, and place on the cooler side of the grill. Add hardwood chunks for smoking and maintain a temperature of 275-300°F (135-150°C), smoking for about 1.5 hours.
- Final Shredding and Serving: Transfer the pork to a large bowl or cutting board. Use forks to shred the meat into bite-sized pieces, or slice if cooked at 145°F (63°C). Season with salt to taste and serve immediately with your preferred barbecue sauce.
Ingredients
- 1/4 cup (50 g) paprika
- 1/4 cup (50 g) dark brown sugar
- 3 tablespoons (35 g) kosher salt
- 1/2 teaspoon (2 g) Prague Powder #1 (optional, for smoke ring)
- 1 tablespoon (12 g) whole yellow mustard seed
- 1 teaspoon (4 g) freshly ground black pepper
- 2 tablespoons (20 g) granulated garlic powder
- 1 tablespoon (8 g) dried oregano
- 1 tablespoon (12 g) whole coriander seed
- 1 teaspoon (4 g) red pepper flakes
- 1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25 kg)
- 1/2 teaspoon (3 ml) liquid smoke, such as Wright’s Liquid Smoke (optional)
- Kosher salt
Nutritional Values
Calories: 7380 | Fat: 528g | Carbs: 60g | Protein: 576g | Saturated Fat: 192g | Cholesterol: 2196mg | Sodium: 8988mg | Dietary Fiber: 12g | Total Sugars: 24g | Vitamin C: 12mg | Calcium: 804mg | Iron: 36mg | Potassium: 8976mg
FAQ
- What is the benefit of cooking pork shoulder using the sous vide method?
- Sous vide cooking offers convenience and precision. It allows you to achieve tender textures by cooking at lower, stable temperatures, reducing moisture loss. This method is ideal for busy individuals who prefer a hands-off approach while still securing moist and tender results.
- How does sous vide pork shoulder compare to traditionally smoked pork shoulder in terms of texture?
- Pork shoulder cooked sous vide can achieve unique textures unattainable with traditional methods. At 165°F (74°C) for 18 to 24 hours, the pork becomes pull-apart tender yet retains more moisture compared to oven or grill-cooked alternatives.
- Can I achieve a smoky flavor with sous vide pulled pork?
- Yes, you can. Incorporate a smoky taste by adding liquid smoke to the sous vide bag or by using a smoker or grill post-cooking. Even a brief session in the smoker after sous vide can impart ample smoky flavor.
- Is a smoke ring significant in sous vide pork shoulder?
- The smoke ring is mainly cosmetic and does not indicate flavor or cooking quality. However, you can mimic it by adding pink curing salts to the spice rub, which reacts with the meat to create a similar effect.
- What are the finishing options for sous vide pork shoulder?
- After sous vide, you can finish the pork in an oven or on a grill to develop a dark, crispy crust. This step enhances flavor and texture, and requires considerably less time than smoking the pork entirely from start to finish.
Tips
- Optimize Cooking Temperature: For a balance between tenderness and moisture, cook your pork shoulder sous vide at 165°F (74°C) for 18 to 24 hours. This will yield pull-apart tender pork that remains juicy, unlike the drier results from higher temperatures.
- Enhance Smoky Flavor: Use liquid smoke in your spice rub to infuse a mild smoky taste, especially if you’re finishing the pork in the oven. For live smoking on a grill, consider adding hardwood chunks for a more authentic flavor.
- Achieve a Smoke Ring: If you desire the traditional smoke ring appearance, mix a small amount of pink curing salt (sodium nitrite) into the spice rub. This will help create a pink “smoke” ring similar to what is seen in traditionally smoked meats.
- Finish with a Crispy Bark: After sous vide cooking, finish the pork either in an oven or on a grill to develop a dark, crispy crust known as bark. This final step not only enhances texture but also boosts flavor.
Equipment
- Immersion Circulator – Essential for sous vide cooking to maintain precise temperatures.
- Vacuum Sealer (optional) – Useful for sealing the pork in a sous vide-safe bag to prevent water ingress and ensure even cooking.
- Spice Grinder – Needed to grind spices into a fine powder for the spice rub.
- Wire Rack and Rimmed Baking Sheet – Used if finishing the pork in the oven to ensure even heat distribution and prevent moisture buildup.
- Grill or Smoker – Required if you choose to finish the pork with live fire for an authentic smoke flavor.
- Hardwood Chunks – Necessary for adding smoke when finishing on a grill or smoker.
