Southern-Style Pork Shoulderwith Honey Barbeque Sauce


This classic barbecue cut emerges from the sous vide bath with incredible taste and juicy, tender texture.


Honey Barbecue Sauce:

C yellow onion, diced
1 Tbsp garlic, crushed
2 Tbsp canola and olive oil blend
½ C cider vinegar
3 Tbsp Worcestershire sauce
1 Tbsp ground mustard
4 Tbsp brown sugar
1 C honey
1½ Tbsp Spanish paprika
5 Tbsp salt
2 C ketchup
1 chipotle pepper
1 C dark beer


Pork Brine:

4 gallons cold water
¼ C kosher salt
¾ C powdered sugar
3 bay leaves
4 cloves garlic
6 sprigs thyme


Spice Rub:

1 Tbsp black pepper, finely ground
½ C chili powder
½ C coriander, ground
¾ C plus 2 Tbsp brown sugar, packed
1 Tbsp dried oregano
1 C Spanish paprika
1 C plus 1 Tbsp salt
1½ Tbsp white pepper, finely ground
2 Tbsp cumin, ground
1 Tbsp fennel seed, ground
2 Tbsp garlic powder
5 lb pork shoulder



  • Sous vide circulator
  • Large sous vide pouch
  • Vacuum sealer
  • Blender


Prepping time: 30 minutes / Cooking time: 40 minutes (excludes sous vide cooking time)




For the Honey Barbecue Sauce:

  1. Place all ingredients in a large sous vide pouch and seal.
  2. Cook at 181.4°F (83°C) for two hours.
  3. Once done, open the pouch and transfer to a blender.
  4. Puree and then strain. Set aside.

For the Pork Brine:

In a large container, combine all ingredients and brine the pork for six hours.

For the Spice Rub:

  1. Mix all spices and sugar thoroughly.
  2. Remove the pork from the brine and let it dry.
  3. Rub half of the spice mix into the pork shoulder. Put the pork into a large sous vide pouch and seal.
  4. Cook for 10 hours at 181.4°F (83°C). Once cooked, chill.
  5. When ready to serve, grill the pork over medium heat until it has a nice color. Then cover the grill and allow to cook for a half hour.
  6. Glaze with barbecue sauce on both sides. After cooking, shred the meat.

To Serve:

Serve on a brioche bun, topping with more barbecue sauce to taste.

Developed by Chef Bruno Bertin, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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