Sous vide barbecue pulled pork shoulder from Serious Eats by J. Kenji López-Alt

  • dried oregano
  • yellow mustard seeds
  • Show all ingredients...

  • EYB Comments

    Can finish in the oven or on the grill. Start at least 18 hours ahead.

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Notes about this recipe

  • Eat Your Books

    Can finish in the oven or on the grill. Start at least 18 hours ahead.

  • apattin on January 11, 2020

    Cooked it at 145, perfect slices. The extra 1.5 hours in the oven did not result in a crisp coat, but still is delicious. It was a 3.5lb roast, 20 hours. The sous vide worked hard!

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