Sous vide is an excellent method for preparing pork shoulder for pulled pork because it allows for precise temperature control, ensuring the meat becomes tender and juicy. Here’s a detailed recipe for sous vide pork shoulder (pulled pork):

Ingredients:

• 4-5 lbs pork shoulder (also known as pork butt or Boston butt)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp paprika (smoked or sweet, depending on preference)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional, for a bit of heat)
• 2 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tbsp liquid smoke (optional, for a smoky flavor)
• 1 cup barbecue sauce (for serving)

Equipment:

• Sous vide immersion circulator
• Large pot or sous vide container
• Vacuum sealer and bags or heavy-duty ziplock bags
• Baking sheet
• Aluminum foil
• Meat claws or forks (for pulling the pork)

Instructions:

1. Prepping the Pork:

1. Season the Pork: In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. Rub this mixture generously all over the pork shoulder, ensuring it is evenly coated.

2. Marinate: If you have time, let the seasoned pork shoulder sit in the refrigerator for a few hours or overnight to enhance the flavor.

3. Bag the Pork: Place the pork shoulder in a vacuum-seal bag or a heavy-duty ziplock bag. If using a ziplock bag, use the water displacement method to remove air when sealing. Add apple cider vinegar, Worcestershire sauce, and liquid smoke (if using) to the bag.

2. Sous Vide Cooking:

1. Set Up Sous Vide: Preheat your sous vide water bath to 165°F (74°C).

2. Cook the Pork: Submerge the sealed bag in the water bath and cook for 24 hours. This long cooking time will break down the connective tissues, resulting in tender, pull-apart pork.

3. Finishing the Pork:

1. Remove from Bag: After 24 hours, carefully remove the bag from the water bath. Take the pork shoulder out of the bag and reserve the juices.

2. Optional Searing: For a crispy exterior, preheat an oven to 450°F (232°C). Place the pork shoulder on a baking sheet and roast for about 10-15 minutes, or until the outside is crispy. Alternatively, you can use a blow torch to sear the outside.

3. Shred the Pork: Using meat claws or forks, shred the pork shoulder into pieces. Mix the reserved juices back into the shredded pork for extra flavor and moisture.

4. Serving:

1. Add Barbecue Sauce: Mix the shredded pork with your favorite barbecue sauce if desired.

2. Serve: Serve the pulled pork on buns, in tacos, with coleslaw, or however you prefer.

Tips:

• Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
• Reheating: Reheat gently in a covered dish in the oven or on the stovetop with a bit of reserved cooking liquid or additional barbecue sauce to keep it moist.

Enjoy your perfectly cooked sous vide pulled pork!