Smokerless Smoked Pork Shoulder

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are a more affordable protein option.

Make a brine with smoky salt, brown sugar, and liquid smoke.

Inject the pork shoulder with the brine in several places.

Place the injected pork shoulder back in the brine for 24 to 48 hours.

Optionally, dissolve nitrate into the brine and place the pork shoulder back for about two hours to achieve a pink ring.

Remove the pork shoulder from the brine and glaze it with molasses.

Place the glazed pork shoulder into a sous vide bag and cook at 60 degrees Celsius for 24 hours.

After cooking, remove the pork from the bag and pad the surface dry.

Brush the pork shoulder with the molasses glaze again.

Apply your favorite rub to the surface of the pork shoulder.

Place the pork shoulder in a low-temp oven at 125 degrees Celsius for 3 to 4 hours to develop bark.

Cooking Techniques

Equipment Needed

Spice Level: