Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

Pork shoulder (sometimes called “Boston butt”) is a tougher cut of meat. But when cooked right, it becomes so juicy, flavorful and tender, you hardly need to use any strength to pull it apart with your fork. That’s exactly what this sous vide pork shoulder recipe is going to achieve, so get ready to serve up some serious eats.

If you’ve only tried slow-roasting pork shoulder using traditional methods, such as the oven or grill, you may be wondering if sous vide pulled pork shoulder can achieve the same texture. The answer is yes—the sous vide is a foolproof method for cooking meat, especially juicy, tender pork.

Since the water bath is set to the exact temperature you want your meat to reach during sous vide cooking, it’s impossible to overcook it (and as such, it requires no babysitting). All you have to do with this sous vide pork shoulder is sit back, relax, and allow it to soak up the mouthwatering flavors of the honey, garlic, Dijon, and Thai chili marinade for the next 24 hours.

Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

If you don’t have a sous vide machine, you can also use a slow cooker to cook pork shoulder or pork butt roast. This method has a shorter cook time of about 8-10 hours. I’ve listed both the sous vide and the slow cooker directions for you in the recipe below.

There’s only one finishing step to get the pork shoulder top nice and crispy once it leaves the water bath. You can broil it in the oven for 7-10 minutes, or sear it in a heavy-duty nonstick skillet to get it perfectly crispy on the outside, while it maintains its tenderness and juiciness on the inside. Now this pork shoulder is ready to add the X factor to all your main dishes.

StreetSmart Kitchen’s Recommended Ways for Serving

Need some ideas for serving? Here are some healthy and satisfying ways to enjoy the sous vide pork shoulder. I thoroughly enjoyed all of them. Hope you will too!

Tacos de Carnitas

Serve the pork in warmed tortillas, topped with cilantro, avocado, chopped onion, your favorite salsa, cheese, and lime. Yum!!

Tacos de Carnitas with Sous Vide Pork Shoulder

Mexican Quinoa Bowl

Assemble a healthy bowl of goodies with some flavored grains like Mexican quinoa or Mexican rice, this pulled pork, and a simple steamed broccoli. Voila!

Mexican Quinoa Bowl with Sous Vide Pork Shoulder

Cauliflower Rice Bowl

This idea came from one of my dear friends, Holly, who’s very much into fitness and running. If you are looking for a low-carb option, this one is for you.

Cauliflower Rice Bowl with Sous Vide Pork Shoulder

Simply cook some cauliflower rice in the reserved pork cooking juice and sauté whatever vegetables you have on hand. (I sautéed some bell peppers and portobello mushrooms with the pork cooking juice.) Then assemble a bowl with the pork and vegetables and top it with an avocado. Drooling!

Now, I’d love to hear from you. How would you serve this delicious pork? Leave a comment below and/or share your hearty meal on Instagram using hashtag #streetsmartkitchen so I can see. I would love to try your ideas.

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Honey Dijon Sous Vide Pork Shoulder

Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 24 hours 6 minutes
  • Total Time: 24 hours 16 minutes
  • Yield: 6-8 servings
  • Category: Meat, Main
  • Method: Sous Vide / Slow Cooker
  • Cuisine: American

Ingredients

  • 3-4 pounds boneless pork shoulder, fat trimmed
  • Freshly ground black pepper

For the honey Dijon marinade:

  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 3-4 cloves of garlic, minced
  • 1-2 fresh Thai chili, chopped (optional)
  • 2 teaspoons orange zest
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary

Instructions

To sous vide:

  1. Preheat water to 158°F using an Anova sous vide precision cooker.
  2. In the meantime, place the pork shoulder in a large Ziploc bag or a sous vide bag.
  3. Whisk all the ingredients for the marinade (except the fresh rosemary sprig if using) in a small bowl until well combined. Pour it over the pork. Shake gently until the marinade covers all sides of the pork.
  4. Drop the fresh rosemary sprig into the bag. If using a sous vide vacuum bag, seal with a vacuum sealer or a hand pump, then slowly lower it into the prepared water bath. If using a Ziploc bag, leave it open and slowly lower it into the prepared water bath using the displacement method to let the water push the air out, then zip it up. Make sure that the pork is completely under the water line.
  5. Cover the sous vide container with plastic wrap to prevent the water from evaporating. Set timer for 24 hours.
  6. Once the pork is done, transfer it to a cutting board, a large plate, or a baking sheet lined with foil. Shred the pork using two forks. Reserve the cooking juice for serving.
  7. For a crispy top, insert the baking sheet under a preheated broiler and broil for 7-10 minutes until the top side of the pork is golden-brown and crispy. You may also sear the pork in a hot cast iron skillet or a large nonstick pan, one layer at a time. No need to add any oil. (This step is optional but it’s highly recommended.)
  8. Sprinkle freshly ground black pepper and serve the pork in tacos, burrito bowls, or sandwiches, or pair it with rice and vegetables. Drizzle the cooking juice on top if desired. See post for serving ideas.

To cook in a slow cooker:

  1. Place the pork in a 6-quart slow cooker. Whisk all the ingredients for the marinade (except the fresh rosemary sprig if using) in a small bowl until well combined. Pour it over the pork. Place the fresh rosemary on top.
  2. Cover and cook on low for 8-10 hours.
  3. Once the pork is done, transfer it to a cutting board, a large plate, or a baking sheet lined with foil. Shred the pork using two forks. Reserve the cooking juice for serving.
  4. For a crispy top, insert the baking sheet under a preheated broiler and broil for 7-10 minutes until the top side of the pork is golden-brown and crispy. You may also sear the pork in a hot cast iron skillet or a large nonstick pan, one layer at a time. No need to add any oil. (This step is optional but it’s highly recommended.)
  5. Sprinkle freshly ground black pepper and serve the pork in tacos, burrito bowls, or sandwiches, or pair it with rice and vegetables. Drizzle the cooking juice on top if desired. See post for serving ideas.

Love slow cooker recipes like this one? Check out StreetSmart Kitchen’s Slow Cooker Cookbook for more mouth-watering pork recipes.

Notes

  • You may also use bone-in pork shoulder. After cooking, simply remove the bone before shredding the pork.
  • This recipe yields about 2 cups pork cooking juice. The juice can be used not only to add extra flavor to the pork when serving but also as a cooking liquid for vegetables or soup base. Enjoy!
  • Got a big crowd to please? Simply make a big water bath with a big container and double the recipe to make more.
Sous vide pork shoulder cooked to fork tender without babysitting. This pulled pork recipe makes any main dish hearty, flavorful, and satisfying.

6 thoughts on “Honey Dijon Sous Vide Pork Shoulder”

  1. What a flavourful pulled pork recipe. The honey dijon marinade sounds so delicious. Love the additional of Thai chili to add a little spice.

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