How To Make Sous Vide Pulled Pork (Step By Step)

Discover the secret to tender and flavorful pulled pork with this easy sous vide recipe. Perfect for meal prep or a crowd-pleasing dinner, this sous vide pulled pork recipe will have you coming back for seconds.

Prep Time5

Cook Time1 3

Total Time1 3 5

Course: Entree, Main Course

Cuisine: American

Keyword: how to sous vide pulled pork, pulled pork in the sous vide, sous vide pulled pork

Servings: servings

Calories: 271kcal

Author: Barbara

Ingredients

9 pound pork butt
1/4 cup coarse sea salt
1 Tablespoon black pepper
1 Tablespoon garlic powder

Instructions

In a small bowl, combine salt, black pepper, and garlic powder. Set aside.
Cut pork butt or pork shoulder roast into pieces that fit into your sous vide machine. If it fits in your plastic bag and the cooker, then leave it whole.
Take a sharp knife, and score the fat cap in a cross-hatched pattern.
Rub the seasoning blend all over the pork on all sides, massaging it as you go.
Place the seasoned meat into a freezer zip-lock bag or a vacuum bag.
Seal appropriately using either a vacuum sealer or the water displacement method.
Set sous vide cooker to 165 degrees F, and cook for 24 hours. Be sure to submerge the sous vide bag completely in the water. See notes for tips and tricks below for this method.
Remove from the sous vide, and immediately place in an ice bath until cold.
At this point, either place in the refrigerator for up to 5 days or finish immediately, as follows.
Cut the bag open, and save the gelatinous liquid for later in the refrigerator.
Place the meat in a smoker, and smoke around 200 degrees F for 2 - 3 hours.
Heat the juices from the bag until hot.
Shred the pulled pork using shredding claws or two forks into bite-sized pieces. If desired, place the meat back into the hot juices to keep the pulled pork moist and hot.
Serve as is, on a bun, or topped with your favorite BBQ sauce.

Notes

- I usually make a 8-9 pound pork shoulder or pork butt to feed my family for large family gatherings, and there's usually not much leftover. This includes 14 adults and 6 kids.
- I typically use a bone-in pork butt but boneless is fine too.
- Use a pork shoulder roast or a pork butt.
- My favorite thing amount sous vide is the fact that I can cook the meat ahead in the sous vide, up to 5 days ahead, and then finish it on the smoker the day I want to use it.
- I do not let the pork butt marinate in the dry rub, but you can if you really want to.
- Submerge the whole bag of pork butt into ice water immediately after removing from the cooker. This helps the fat to reabsorb back into the meat fibers for a juicier pulled pork.
- Also, between the dry rub at the beginning and tossing in the juices, I personally think it doesn't' need more seasoning; however, if your heart desires, add additional rub to the pork butt after the sous vide process and before the smoking process.
- A large sheet pan covered in aluminum foil is the perfect vessel for shredding pulled pork. Plus, the aluminum foil makes for easy clean up.
- The nutritional information is auto-calculated and can very depending on the products used.

Nutrition