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---
title: "Sous Vide Barbecue Pulled Pork"
description: "Sous Vide Pulled Pork. Find ingredients, equipment, and step-by-step Cooklang instructions for Sous Vide Barbecue Pulled Pork."
url: "https://briansunter.com/recipes/sous-vide-pulled-pork"
---

# Sous Vide Barbecue Pulled Pork

Sous Vide Pulled Pork

via [seriouseats.com](https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe)

21 hours 10 servings

sous-vide pork pulled-pork barbecue

Scale

Units

## Ingredients

- 0.25 cup paprika
- 0.25 cup dark brown sugar
- 3 tbsp kosher salt
- 1 tbsp whole yellow mustard seed
- \- pork shoulder

## Equipment

- sous vide immersion circulator
- bowl

## Instructions

1

Preheat sous vide immersion circulator to 165°F.

2

Combine 0.25 cup paprika , 0.25 cup dark brown sugar , 3 tbsp kosher salt , and 1 tbsp whole yellow mustard seed in a bowl to make the spice rub.

3

Coat pork shoulder generously with the spice rub on all sides.

4

Place the seasoned pork shoulder in a vacuum bag and seal according to manufacturer's instructions.

5

Cook in the water bath for 24 hours .

6

Remove from bag, shred with two forks, and serve with barbecue sauce.

## Related recipes

- [Sous Vide Barbecue Pulled Pork Shoulder](/recipes/sous-vide-pork-shoulder)

  [Sous Vide Pork Shoulder](/recipes/sous-vide-pork-shoulder)
- [Sous Vide Barbecue Pork Ribs](/recipes/sous-vide-ribs)

  [Sous Vide Ribs](/recipes/sous-vide-ribs)
- [Filipino Adobo Pork Belly Steam Buns](/recipes/filipino-adobo-pork-belly-steam-buns)

  [Sous vide Filipino adobo pork belly served in steamed buns with sweet and sour carrot slaw](/recipes/filipino-adobo-pork-belly-steam-buns)

View Cooklang Source

recipe.cook

```
---
title: Sous Vide Barbecue Pulled Pork
servings: 10
time: 21 hours
tags: [sous-vide, pork, pulled-pork, barbecue]
cuisine: American
difficulty: medium
url: "https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe"
description: "Sous Vide Pulled Pork"
rating: 4.5
---

Preheat #sous vide immersion circulator{} to 165°F.

Combine @paprika{1/4%cup}, @dark brown sugar{1/4%cup}, @kosher salt{3%tbsp}, and @whole yellow mustard seed{1%tbsp} in a #bowl{} to make the spice rub.

Coat @pork shoulder{} generously with the spice rub on all sides.

Place the seasoned pork shoulder in a vacuum bag and seal according to manufacturer's instructions.

Cook in the water bath for ~{24%hours}.

Remove from bag, shred with two forks, and serve with barbecue sauce.
```