Honey Dijon Sous Vide Pork Shoulder

★★★★★

5 from 5 reviews

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 1x
Category: Meat, Main
Method: Sous Vide / Slow Cooker
Cuisine: American

Scale

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:

Preheat water to 158°F using an Anova sous vide precision cooker.
In the meantime, place the pork shoulder in a large Ziploc bag or a sous vide bag.
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.
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.
Cover the sous vide container with plastic wrap to prevent the water from evaporating. Set timer for 24 hours.
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.
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.)
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:

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.
Cover and cook on low for 8-10 hours.
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.
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.)
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.

Find it online: https://www.streetsmartkitchen.com/sous-vide-pork-shoulder/