24-Hour Barbecue Pulled Pork

How do you make slow-roasted, tender, flavorful barbecue pork at home? Let the sous vide do all the work for you and finish it off in the oven to get that delicious outer layer of bark. I used to make pulled pork in a slow cooker, but I found that it got too tender and stringy (aka mushy). This method gives you that fall-off-the-bone tender pork, while still holding its intended consistency. I made the investment in this sous vide after doing some research and I’ve been nothing but happy.

The pulled pork can be used in so many different and delicious ways, and you’ll have a big ol’ hunk of it to play around with. Make sandwiches, enchiladas, burritos – the choices are endless.

Pork adapted from this recipe.


  • 1/4 cup hot paprika
  • 1/4 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1/2 tsp Prague Powder #1 (optional; I bought it on Amazon)
  • 1 tbsp whole yellow mustard seed
  • 1 tsp freshly ground black pepper
  • 2 tbsp granulated garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp whole coriander seed
  • 1 tbsp red pepper flakes
  • 1 whole boneless or bone-in pork butt, 4-5 lbs total
  • 1 tsp liquid smoke


Make the spice rub. Working in batches, combine paprika, brown sugar, salt, prague powder, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and grind to a fine powder.

Divide the spice mixture in half. Firmly rub half of mixture all over pork shoulder. Place pork shoulder in a large sous vide vacuum-sealed bag. Add liquid smoke and seal bag.

Set the sous vide to 155°F. Add the pork and cover the top of the water bath with a lid or aluminum foil. Cook for 18-24 hours.

Preheat the oven to 300°F and place one of the racks in the lower-middle portion of the oven. Take the pork out of the sous vide bag and gently blot dry with paper towels. Rub the remaining spice mixture on the pork. Place the pork on a wire rack set in a rimmed baking sheet. Place in oven and roast until a deep, dark bark has formed (approx 1-1 1/2 hours).

Remove pork from the oven. Let cool slightly and shred.

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