Juicy marinated pork shoulder cooked sous vide with fresh herbs

Tender & Flavorful Sous Vide Pork Shoulder - Marinated to Perfection

Name: Tender & Flavorful Sous Vide Pork Shoulder - Marinated to Perfection
Prep time: 1 h
Cook time: 18 h
Total time: 19 h
Yield: 6
Cuisine: American
Ingredients: 1 kg Pork shoulder (boneless); 60 ml Soy sauce (low sodium preferred); 30 ml Olive oil; 4 piece Garlic cloves (minced); 2 tbsp Brown sugar; 1 tbsp Smoked paprika; 1 tsp Dried thyme; 1 tsp Salt; 1 tsp Black pepper (freshly ground); 30 ml Water (for marinade dilution)

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medium

18 hour

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat28gram

Protein40gram

Ingredients

Quantity

Pork shoulder (boneless)1 kg
Soy sauce (low sodium preferred)60 ml
Olive oil30 ml
Garlic cloves (minced)4 piece
Brown sugar2 tbsp
Smoked paprika1 tbsp
Dried thyme1 tsp
Salt1 tsp
Black pepper (freshly ground)1 tsp
Water (for marinade dilution)30 ml

This recipe guides you through making perfectly tender and flavorful sous vide pork shoulder with a simple, mouthwatering marinade. Sous vide cooking ensures even doneness and locks in juiciness, resulting in fall-apart meat ideal for sandwiches, tacos, or main dishes. Total cost of ingredients is around 10 USD / 9 EUR / 8 GBP / 800 INR. The dish has approximately 450 kcal per serving, making it suitable for a balanced diet. This recipe is beginner-friendly with medium difficulty due to the sous vide technique and requires about 1 hour prep and 18 hours cooking time.

Preparation instructions

Prepare the marinade

1In a medium bowl, combine soy sauce, olive oil, minced garlic, brown sugar, smoked paprika, dried thyme, salt, black pepper, and water. Mix well until sugar and salt are dissolved to form the marinade.

Marinate pork shoulder

2Place the pork shoulder in a large sealable plastic bag or a bowl and pour the marinade over it. Seal the bag and massage the marinade into the pork to coat evenly. Refrigerate and marinate for at least 4 hours, preferably overnight for best flavor.

Preheat sous vide water bath

3Fill your sous vide container with water and preheat to 68°C (155°F). This temperature will cook the pork shoulder to a tender, fully safe state.

Vacuum seal the pork

4Remove the pork shoulder from the marinade (reserve marinade for later use if desired). Pat the pork dry with paper towels to avoid excess moisture. Place pork shoulder into a vacuum-seal bag and seal it tightly. If you don't have a vacuum sealer, use a heavy-duty zip-lock bag using the water displacement method.

Cook pork sous vide

5Submerge the sealed pork shoulder bag completely in the preheated water bath. Cook for 18 hours. This long cooking time tenderizes the tough shoulder cuts thoroughly.

Remove and rest pork

6After cooking time, remove the bag from the water bath. Take the pork out carefully, discarding any juices. Pat it dry with paper towels. Let the pork rest for 10 minutes before slicing or shredding.

Optional sear for texture

7If desired, heat a heavy skillet on medium-high heat. Add a small amount of oil and sear the pork shoulder quickly on all sides (about 1-2 minutes per side) to develop a flavorful crust.

Serve and enjoy

8Slice or shred the pork shoulder. Serve with your favorite sides like roasted vegetables, mashed potatoes, or in sandwiches and tacos.

Cooking Tips

1Always handle raw pork and marinade carefully to avoid cross-contamination. Use different utensils and cutting boards for raw meat and other ingredients.

2Make sure the pork reaches the safe internal temperature of at least 63°C (145°F) for whole cuts. Cooking sous vide at 68°C for 18 hours ensures full pasteurization and tenderness.

3If you prefer the pork slightly less tender, you can reduce cooking time but keep the temperature same to ensure safety.

4You can substitute soy sauce with tamari for gluten-free option, or coconut aminos for soy-free.

5If you don't have sous vide equipment, you can cook the pork in a slow cooker at low for 8-10 hours as an alternative.

Equipment Needed

Sous vide immersion circulator
Large pot or sous vide container
Vacuum sealer or heavy-duty zip-lock bags
Skillet for searing (optional)
Tongs
Mixing bowl

Shopping List

[ ] Pork shoulder (1 kg) - Expect around $8. Choose fresh, well-marbled meat with a pinkish color and firm texture.
[ ] Soy sauce, low sodium (60 ml) - Approximately $0.50. Look for non-GMO and gluten-free if preferred.
[ ] Olive oil (30 ml) - Around $0.25. Extra virgin olive oil adds best flavor.
[ ] Garlic cloves (4 pieces) - Roughly $0.30. Select firm, unblemished bulbs.
[ ] Brown sugar (2 tbsp) - About $0.10. Use light or dark brown sugar based on preference.
[ ] Smoked paprika (1 tbsp) - Around $0.30. Choose good quality for smoky flavor.
[ ] Dried thyme (1 tsp) - Close to $0.10.
[ ] Salt (1 tsp) - Minimal cost.
[ ] Black pepper (1 tsp) - Minimal cost.

Total approximate cost: $9.55

FAQ

What temperature should I cook pork shoulder sous vide to ensure safety?

Cook pork shoulder to at least 63°C (145°F) for safety. This recipe uses 68°C (155°F) for 18 hours, which yields very tender meat and ensures the pork is safely pasteurized.