Overview
Pork shoulder is loaded with collagen, which is why it shines when cooked long enough to turn tender and shreddable. Sous vide lets you lock in moisture and dial texture for BBQ pulled pork, carnitas, or mojo-style roasts. This guide focuses on temperature windows, timing, and finishing steps like smoking, broiling, or crisping in a skillet.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Sliceable Roast | 145°–150°F | 18–24 h | 48 h |
| Pulled & Tender | 165°–170°F | 24 h | 48 h |
| Extra Shredded | 178°–185°F | 30 h | 48 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 145°–150°FSliceable Roast
- Roast-like texture that carves beautifully for sandwiches or plating.
- 165°–170°FPulled & Tender
- Falls apart with a fork but still sliceable when chilled.
- 178°–185°FExtra Shredded
- Maximum breakdown for carnitas or rillettes.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving