Sous Vide Pulled Pork Shoulder for Tacos or Sandwiches

Jenna Passaro
Prep Time 10 minutes
Cook Time 2 days
Total Time 2 days 10 minutes
Course Main Course
Servings 8


  • Small Pan
  • Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 3 lbs pork shoulder
  • 3 tbsp bbq seasoning
  • 1 tbsp black pepper
  • 2 tbsp olive oil


  • Heat sous vide bath to 165°F. Rub pork shoulder with BBQ seasoning and black pepper. Heat a pan to medium-high. Add olive oil to the pan, then sear each side of the pork shoulder until a thick brown bark seals the edges of the meat.
  • Vacuum seal seared pork. Sous vide pork in the water bath for 48 hours. 
  • Remove sous vide pork shoulder from the water bath. Pull apart sous vide pork with a fork.
  • (Optional) To create a sauce for this sous vide barbecue pulled pork shoulder recipe, transfer liquid from sous vide bag to a small pan on medium heat on the stove. Add 2 tbsp butter to the pork liquid and cook down to thicken the sauce. One tbsp BBQ sauce can also be added to this mixture for additional flavor.


  • Coleslaw, avocado, and caramelized sous vide onions make a wonderful taco toppings
  • Here are a couple of BBQ seasoning recommendations: Bone Suckin' Seasoning Blend and Smokehouse Coffee BBQ Rub
  • Leftover sous vide pulled pork is delicious tossed on a homemade pizza with BBQ sauce and mozzarella
  • For 48 hour sous vide recipes like this one, it's smart to invest in a large sous vide container, or at least buy a lid for a standard size container
  • If you use an open container without a lid, cover the sous vide bath with foil and watch (and continue to replenish) the water level
Keyword pork, pulled pork, sandwiches, sous vide, tacos