The Countertop Oven Class

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Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

When we set out to create our <a href="https://www.chefsteps.com/indoor-barbecue">Indoor Barbecue series</a>, we knew we’d have to include a pork shoulder recipe. Pork shoulder, after all, is the perennial crowd-pleaser of the barbecued-protein set. Whether you’re stuffing it into pulled pork sandwiches, mixing it into a hearty breakfast hash, or cutting it into thick slices for a fancy dinner, a rich, meaty pork shoulder renders every meat eater happy and well fed.Here, we show you how to make a smoked pork shoulder sans smoker—you can cook it up easily in the comfort of your own kitchen, no outdoor equipment required. We cook the shoulder sous vide to slowly transform it into tender, fall-apart barbecue. After that, there’s very little oversight—just leave it in the water while you whip up some tasty sides for that pig. Once you’ve massaged it in spice rub and transferred it to the oven to finish, its incredible aromas are hard to miss. Don’t be surprised when your neighbors come a-knockin’.

Sous Vide Barbecue Pork Shoulder