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How to Sous Vide Pork Shoulder
Pork shoulder is a tough, fatty, and flavorful cut. It is also called a picnic roast and behaves very similarly to a Boston butt. My favorite combination is probably 156°F (68.9°C) for around 18 to 24 hours, it's shreddable but not too fall-apart. Some other popular combinations are 165°F (73.9°C) for 18 to 24 hours or 176°F (80°C) for 12 hours. For a chop-like consistency I generally prefer 140°F (60°C) for 1 to 2 days.
A pork shoulder roast, also known as a picnic roast, needs long cooking times to tenderize it and turn it into an amazing dish. It works both as pulled pork and as a chop-like texture. It is very similar to the pork butt or Boston butt and can be used as a substitute in most cases.
Below are some sous vide time and temperatures for pork shoulder, as well as several recipes for sous vide pork shoulder and butt roasts. For a lot more detailed information, be sure to check out my guide to sous vide Boston butt, it goes into a lot more information about the best ways to maximize your flavor that all apply equally to picnic roasts.
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Sous Vide Shoulder Times and Temperatures
135°F for 1 to 2 Days (57.2ºC)
140°F for 1 to 2 Days (60.0ºC)
145°F for 1 to 2 Days (62.8ºC)
Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
Do you have experience cooking shoulder? Let us know your thoughts in the comments below!
My wife is a huge fan of tacos, so I try to make them for her when I can. I love shredded pork so it's often my go-to meat to use in them. You can cook the pork however you like, but I love a good sous vide pork shoulder, it has more bite to it than a pressure cooked version would...though if you want to smoke it traditionally, go right ahead!
My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.
Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.
Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
Sous Vide Shoulder Comments
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