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Overview
Pork shoulder can stay firm enough to slice or cook longer until it pulls apart with a fork. Choose the texture you want, brown the outside after the bath, and save the juices for serving.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Sliceable Roast | 145°–150°F | 18–24 hours |
| Pulled & Tender | 165°–170°F | 24 hours |
| Extra Shredded | 178°–185°F | 30 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
- 145°–150°FSliceable Roast
- Tender enough for the fork, but firm enough to carve into neat slices.
Notes
- Serve right away after the rest.
Tips
- Keep every piece or rib section individually measurable through the temperature check and final rest.
- 165°–170°FPulled & Tender
- Soft, juicy pork that pulls into hearty pieces.
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.
- 178°–185°FExtra Shredded
- The softest option, ready to shred into fine strands.
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.
- Slice, chop, or pull the pork shoulder, then spoon over the warm juices 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.