This sous vide pulled pork recipe is going to change the way you cook pork. The pork shoulder is sous vide until it's melt-in-your-mouth tender and then smothered in a rich and flavorful homemade BBQ sauce. Each bite is loaded with flavor, and, best of all, the whole dish comes together in just 3 simple steps!
Table of Contents
The Best Sous Vide Pulled Pork
If you love BBQ pulled pork, just wait until you try making it using your sous vide cooker. It's by far the easiest way to cook pulled pork, and it's guaranteed to turn out perfect every time.
Seriously, this recipe makes incredibly tender and juicy pulled pork that's coated with your favorite barbecue sauce. It's so good on its own but tastes even better in some tortilla shells or between a hamburger bun.
Sounds like the perfect weeknight dinner, right?!
And one of my favorite parts about sous vide cooking is how effortless it is, and this sous vide pulled pork is no exception. From start to finish, you'll barely need to lift a finger. Just season the pork, let it cook, shred the meat, then coat it in your BBQ sauce, and dinner is served.
By the way, since this recipe is pretty hands-off, you'll have plenty of time to whip up some tasty sides to serve with it. If you're looking for what to serve with pulled pork, my go-to's are this old fashioned baked macaroni and cheese and these grit cakes. And if you want dessert, you can make this sous vide creme brulee.
The ingredient list for this sous vide pulled pork recipe is also super simple. In fact, I'm willing to be you already have most - if not all - of them at home already!
Anyway, here are the ingredients for sous vide pulled pork:
- 3-4 lbs. pork shoulder
- 1 ½ tbsp. bbq seasoning
- 2 tbsp. olive oil
- 1 cup BBQ sauce
- ½ cup beer
- ½ cup Tomato Ketchup
- ½ cup brown sugar
- ½ cup chicken broth
- salt and pepper
Pretty simple stuff, right?!
If you can't find pork shoulder at the grocery store, then you can also use pork butt. While it is a different cut of meat technically, I've made sous vide pork butt before, and it always turns out great.
As for additional ingredients, I usually keep mine pretty simple since it's the BBQ flavor that shines. That said, if you wanted smoked pulled pork, then you could add a teaspoon or two of liquid smoke for an extra smoky flavor.
Oh, and if you're craving more ways to enjoy pulled pork, then I definitely suggest you try making this pulled pork casserole recipe next. It's got all of the classic BBQ flavors but in a casserole!
HOW TO MAKE SOUS VIDE PULLED PORK
Now it's time to make the sous vide pork shoulder!
As I mentioned earlier, making pulled pork using the sous vide method is about as easy as it gets. I mean, you barely have to lift a finger, and the pork is guaranteed to turn out great every time.
That said, you will need about 12 hours to sous vide the pork shoulder, so keep that in mind as you plan your day.
Anyway, let's stop wasting time and get to cooking!
STEP 1: SOUS VIDE THE PORK
First, you'll want to set the sous vide machine in the sous vide water bath and set it to 165°F.
Then, in a small bowl, mix together the BBQ seasoning, salt, and pepper. You'll want to generously rub the spice rub on the pork shoulder and drizzle a little olive oil on the pork to help the seasonings stick.
Next, you can place the pork shoulder in a sous vide bag and vacuum seal the sous vide bag. Then you can place the sous vide bag in the sous vide bath and let the pork cook for 12 hours at 165°F.
STEP 2: MAKE THE BBQ SAUCE
Once the time is almost up, grab a small saucepan or skillet and set it on the stove to medium-high heat. Then you can add the BBQ sauce, beer, ketchup, brown sugar, and chicken broth to the skillet and reduce the heat to medium-low. Now let it simmer on the stove for 5-10 minutes until it reduces to your desired thickness.
STEP 3: ASSEMBLE AND SERVE THE PULLED PORK
When the time is up on the sous vide pork shoulder, remove it from the sous vide container and shred it using two forks. Then you'll want to add the shredded pork to the sauce and mix it well to fully coat it in the sauce.
Finally, you can serve your pulled pork as tacos, in a bun, or alone with your favorite toppings.
HOW TO STORE SOUS VIDE PULLED PORK
This recipe for sous vide pulled pork makes about 6 servings, so it's perfect for a big family dinner. And if you're lucky, you might even end up with leftovers!
Speaking of leftovers, if you end up with any, you can store leftover pulled pork in an airtight container and keep it in the fridge for 4 days.
Alternatively, if you want your leftovers to last longer, then you can freeze the pulled pork in an airtight container - or freezer-safe bag - for up to 6 months.
HOW TO REHEAT PULLED PORK
Once you're ready to enjoy your sous vide pulled pork again, you can either eat it cold, or you can reheat it.
Personally, I think it's best reheated, so to reheat your leftover pulled pork, you'll want to use the skillet. Just transfer the pork to a skillet set over medium heat and let it simmer while stirring frequently until it reaches your desired temperature.
Alternatively, to reheat a single serving or two, you can also microwave your leftovers in 20-second intervals until it's fully reheated.
And if you're reheating frozen pulled pork, you'll want to let it thaw in the fridge overnight first.
FAQS ABOUT THIS SOUS VIDE PULLED PORK RECIPE
HOW LONG DOES PULLED PORK TAKE IN SOUS VIDE?
Pulled pork will take about 12 hours to cook in the sous vide at 165°F. Now, the temperature will vary depending on the pork you use, so you'll want to check it and make sure the pork is fork-tender, then you'll know it's done.
CAN YOU OVERCOOK PULLED PORK WITH SOUS VIDE?
The great thing about sous vide cooking is that it's super hard to over cook anything since you set the exact time and temperature. So it's pretty hard to overcook pulled pork with the sous vide. But with that said, you don't want to leave it cooking for too long or it'll overcook.
WHAT IS THE BEST SOUS VIDE TEMP FOR PORK SHOULDER?
The best sous vide temp for pork should is 165°F. Having said that, you can cook it at different temperatures, you'll just want to change the amount of time it cooks for.
WRAPPING IT UP
Well, that's how to make sous vide pulled pork!
I know I'm biased, but I really think this is one of the most delicious pulled pork recipes you'll find. It's way easier than traditional cooking methods, and yet it's guaranteed to turn out perfectly every time you make it.
Anyway, I hope enjoy this sous vide pulled pork recipe as much as I do.
As always, if you make this recipe, leave a comment below and let us know your thoughts.
More Sous Vide Recipes
If you liked this easy sous vide pork recipe and are looking for more sous vide recipes, you're in luck cause we have a ton on the blog!
Here are some reader favorites:
- Sous vide ribs
- Sous vide London broil
- Sous vide filet mignon
- Sous vide chicken breast
- Sous vide pork chops
- Sous vide pork tenderloin
- Set the sous vide in the water bath to 165°F.
- In a small bowl, mix together the BBQ seasoning, salt, and pepper. Generously rub the pork with the seasonings and drizzle a little of the olive oil on the pork to help the seasonings stick.
- Vacuum seal the pork. Sous vide pulled pork in the water bath for 12 hours at 165ºF.
- Remove the sous vide cooked pulled pork from the water.
- Pull apart the tender sous vide pork with a fork.
- In a small saucepan or skillet on the stove, set to medium-high heat, and add BBQ sauce, beer, ketchup, brown sugar, and chicken broth.
- Reduce heat to medium-low, give everything a stir, and simmer on the stove for 5-10 minutes until it reduces to desired thickness. Add the meat and mix until incorporated with the sauce.
- Serve as tacos with your favorite toppings.
Serving Size:1 serving
Amount Per Serving: Calories: 834Total Fat: 48gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 44gFiber: 0gSugar: 0gProtein: 53g