Sous Vide Pork Shoulder Roast

Plate with sliced roasted meat, roasted potatoes with red onions, and a sprig of fresh parsley, served on a white dish.

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Sous Vide Pork Shoulder Roast

A pork roast is something you want to get right every time. When you make this pork shoulder roast using the Sous Vide cooking method, it ensures the dish turns out just how you like it — juicy and tender. Then you can sear it after cooking for that delicious crust.

This recipe is perfect for serving at a holiday dinner. It's a step up from an Easter ham or a Thanksgiving or Christmas turkey. In addition to the unique cooking method making this dish chef's kiss perfect, it's the rub that makes all the difference. And by rub, I mean a dry rub.

This recipe includes how to make the dry rub from scratch, plus the pork shoulder roast using sous vide cooking and finally great sides to serve with it.

Prep Time10

Cook Time1

Additional Time15

Total Time1 25

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 405kcal

Author: Leah Ingram

Equipment

1 Sous Vide Equipment

Ingredients

Dry Rub

1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon ground cloves
2 teaspoons salt
1 teaspoon ground black pepper

Pork Shoulder Roast

4 pounds pork shoulder roast trimmed and cut into 4 pieces
2 tablespoons extra virgin olive oil

Sides

3 golden beets peeled and sliced into half rounds
1 fennel bulb trimmed and sliced
1 red onion cut into thick slices
2 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves
1 teaspoon garlic powder
Sea salt to taste
Black pepper to taste

Instructions

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145 F and the cook time to 24 hours.
While the water bath heats up, combine the dry rub ingredients in a small bowl. Rub the spice mixture into each pork shoulder section until each side is thoroughly coated.
Place the seasoned pork into a large airtight plastic bag. Remove as much air as possible from the bag while sealing.
Once the water bath reaches the set temperature, add the sealed bag. The bag should sink if enough air has been removed. Adjust the sous vide timer back to 24 hours, if necessary.
Approximately one hour before the pork is done, preheat the oven to 400 F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
Combine the beets, fennel and red onion in a large bowl. Add the olive oil, fresh thyme and garlic powder. Season with salt and black pepper, to taste, and toss to combine.
Spread the seasoned vegetables onto the prepared baking sheet into a single layer without overcrowding. Place in the preheated oven and roast for 15 minutes before turning the vegetables. Return to oven and continue roasting for another 15-20 minutes or until nicely browned and fork tender. Remove from oven and set aside.
When the sous vide cook time is complete, remove the pork from the water bath and discard the liquid in the plastic bag. Transfer the pork to a plate and pat dry with a paper towel.
Heat two tablespoons olive oil in a large skillet over medium-high heat and add the pork roast. Sear on each side until golden brown, approximately 2-3 minutes per side.
Remove from heat and rest for 5 minutes before slicing. Serve immediately with the roasted root vegetables on the side. Enjoy!

Notes

If you're new to this cooking method, this article on sous vide cooking will explain how it works plus which equipment you'll need to invest in to make it work. Don't worry: supplies aren't that expensive.

It's important to know this: sous vide cooking usually requires 24 hours. So this isn't a recipe you can make at the last minute. Be sure to plan ahead.

I used a 3 1/2 to 4 pounds pork shoulder roast when I made this dish. It was trimmed and cut into four pieces.

If you like the dry rub recipe, double or triple it and then use it on your favorite meats whenever you'll be grilling! Make sure to store it in an air-tight container. Even an old mason jar with a top would work.

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