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Technique 🐾 dog-safe

Sous Vide Pork Shoulder

Long, passive, and foolproof — serve as carnitas, bowls, or sandwiches

The magic of sous vide for pork shoulder is simple: you cannot overcook it within the time window, and the results are consistently silky and shreddable in a way that pressure cooking rarely delivers. Cook it plain (no salt, garlic, onion) and it works for Pack Stew and people meals alike — seasoning added at the finishing step does most of the flavor work anyway.

Settings

Temperature
165°F (74°C)
Time
18–24 hours
Bag
Vacuum seal or Ziploc (water displacement method)

Steps

  1. 1

    Bag the pork

    Trim any very thick fat caps if desired. Place in a vacuum bag or Ziploc. For dog-safe / Pack Stew use: leave completely plain. For people meals: optionally add a pinch of salt, a smashed garlic clove, fresh thyme, and a small pat of butter. Seal using vacuum sealer or water displacement method.

  2. 2

    Sous vide

    Set bath to 165°F. Submerge bag — weigh it down if needed (trivet weights, a binder clip to the pot edge, or a heavy spoon). Cook 18–24 hours. Longer = more shreddable.

  3. 3

    Shred

    Remove from bag (save the juices!). Shred with two forks or gloved hands. It should offer almost no resistance.

  4. 4

    Finish for carnitas

    Spread shredded pork on a sheet pan or in a hot skillet with a little of the bag drippings. Broil or sear at high heat until edges are crispy. Season with cumin, salt, and a squeeze of citrus.

Serving Ideas

Carnitas tacos Crisped pork in tortillas with lime, cilantro, pickled or raw onion, hot sauce.
Asian bowl Toss with soy sauce, sesame oil, rice vinegar, and gochujang. Serve over rice with a fried egg.
Pulled pork sandwiches Season with salt, pepper, smoked paprika. Serve on rolls with simple mayo-vinegar coleslaw.
Pack Stew component Use plain-cooked pork as the protein component in your current batch.

Notes

The bag can float at high temps as residual air expands — weigh it down. If the vacuum seal fails, transfer to a Ziploc and use water displacement. The bag juices are rich with collagen — add them to Pack Stew or use as a finishing drizzle.

#sous-vide#pork#batch-cooking#pack-stew