Back to Pork
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Overview
A long, gentle cook softens pork shoulder until it pulls into juicy strands. Finish it in a smoker, on the grill, or in a hot oven, then toss it with warm sauce just before serving.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Fall-Apart Tender | 155°–165°F | 18–24 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 155°–165°FFall-Apart Tender
- Soft enough to pull into juicy strands after the final browning step.
Notes
- Serve right away after pulling the rested pieces.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
Get it ready
- Season the pork shoulder on every side.
- Seal each piece in its own food-safe bag.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the pork shoulder out of the bag and pat it dry.
- Brown it in a hot skillet, under the broiler, or on the grill.
- Rest for at least 3 minutes.
- Pull the pork into strands, toss with warm sauce, and serve.
Useful tips
- After finishing, rest every piece or rib section for at least 3 minutes and serve right away.
Cook safely
Use the chart for timing, then check the thickest part of the pork shoulder with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices.
If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.