It has a great texture to it, a phenomenal bark,

and a nice, smoky finish to it.

We really wanted to make here at ChefSteps, but we can't.

We can't smoke in the market, because everyone complains.

So here's a way around it that we

want to show you to make smoky pork shoulder at home.

The technique we settled on we think rivals, if not

beats, traditional smoked pork shoulder.

First, we sous vide to achieve the perfect texture.

And then we finish it in a low-temp oven

to really develop that dark, unctuous, crispy bark

that everyone loves about barbecue.

It's super easy.

You can do it at home without a smoker.

Here's how to do it.

The first thing you need to do is make a brine

and make a glaze.

Our glaze is our good old fallback, molasses,

liquid smoke, and amino acid mixture.

The brine is a mixture of smoky salt, brown sugar,

and liquid smoke.

You can then put the pork shoulder

in the brine for six to seven days

and brine it traditionally, but we

like to inject brine to speed things up.

So, we'll inject it several places throughout the pork

shoulder and then put it back in the brine for 24 to 48 hours

to allow that brine to disperse throughout the piece of meat.

When the pork shoulder is ready to come out of the brine,

we like to add a little bit of nitrate back to the brine.

Once it's dissolved into it, we place the pork shoulder back

in there for about two hours.

That's just going to give you that nice pink ring around it.

Totally optional.

Doesn't change the flavor.

Once it comes out, you're going to glaze it with the house

glaze that we have.

And then you're going to place it into a sous vide bag

and cook it at 60 degrees Celsius for 24 hours.

That's going to give you a really nice, succulent texture.

One the pork shoulder's finished cooking,

remove it from the bag and pad the surface dry.

Then brush it a second time with the molasses glaze.

This is going to darken up the surface a bit

and also make it a little bit more

tacky so it's ready for rub.

This is our favorite house rub that we make,

but you can use any that you prefer.

Toss it into a low-temp oven, around 125 Celsius,

for 3 to 4 hours, and that's going

to develop that thick rich, unctuous

bark that everyone loves about barbecue.

Once that's finished, you're ready to eat.

That's it.

That's the best pork shoulder you're ever going to have.

Don't make me introduce myself.

I hate introducing myself.

This is Ben.

My name's Nick.

And we're going to talk about barbecue.