This sous vide pulled pork is tender, juicy, and ready in just 24 hours! Dripping in a sweet homemade BBQ sauce, this sous vide pulled pork recipe is perfect for your favorite pulled pork sandwiches, sous vide pork tacos, or lettuce wraps.
This sous vide pulled pork 24 hours recipe is perfect for making tacos, sandwiches, and lettuce wraps. In this recipe video, I share how you can make it with a simple BBQ rub and try the reverse sear technique to get a tasty bark before sous viding pork shoulder for 48 hours — no 24 hours — because that’s all you need!
Springtime is near and I am in the mood for a nice backyard BBQ — minus the grill. Yes, you read that right: Delicious BBQ without the grill! This easy sous vide pulled pork recipe, ready in just 24 hours, makes the most perfect, juicy, fall-off-the-bone meat. Use your favorite BBQ rub, then drench in your favorite store-bought or homemade BBQ sauce.
Know what’s delicious to make with this recipe? These sous vide pork tacos! Sometimes I sous vide them for 48 hours, but you can do 24 hours in the sous vide bath and they’ll still taste delicious.
Want to try making sliders? Grab your favorite bread and top with this pulled pork and red cabbage and carrot salad!
Ingredients
Only a few simple ingredients are needed for this sous vide pulled pork recipe! I ended up using a 3-pound pork shoulder, but you can sous vide up to a 5 pound pork shoulder. Additionally, you will need your favorite BBQ rub and BBQ sauce, plus a little bit of olive oil.
How to make sous vide pulled pork
Step 1. First preheat your sous vide machine to 165ºF.
Step 2. Then while the sous vide bath preheats, rub pork shoulder with BBQ rub seasonings. Really rub it in!
Step 3. Now reverse sear sous vide pork shoulder. That means sear it before the sous vide cooks it. To do this, heat a skillet to medium-high and add olive oil.
Then when the pan is hot, add the pork shoulder and sear each side (don’t forget those edges!) until the pork shoulder is completely seared and brown. Now there should be a thick brown bark covering the pork (and your house should smell delicious).
Step 4. After the reverse sear, vacuum-seal the pork (or stick it in a huge ziplock bag).
Step 5. Next sous vide pork at 165ºF for 24 hours. Use a lid or cover the water with foil to retain moisture. Check the water level of the sous vide bath regularly because long cook times may require replenishing the water periodically.
Step 6. When done sous viding, remove the pork from the hot sous vide water and transfer to a cutting board. Then take the pork shoulder out of the bag and with two forks or shredding tools, and pull apart the pork.
Step 7. Now drench with your favorite BBQ sauce and enjoy!
FAQs
Do you pat the sous vide pulled pork dry after the sous vide bath?
Unlike other recipes, you don’t need to pat dry sous vide pulled pork. The reason? Since you sear before sous viding pork in this recipe (called a “reverse sear”), you don’t sear the pork again before serving. So you can just pull it apart — just like if it was a Crockpot pork.
On the flip side, when you sous vide porterhouse steak or sous vide prime rib, those need to be pat dry after the sous vide bath (so they don’t have moisture on the outside) before searing to finish.
Sous vide meal prepping
One 3 LB pork shoulder lasts us 3 delicious days of dinners, which means my half of the week to cook dinner is completely spoken with when I cook one batch of this!
It’s a great dish to make for a party because you can sous vide 4, 5, maybe even more pounds of pork shoulder, and feed a whole bunch of people. This recipe is perfect for making sous vide pork tacos, pulled pork sandwiches, leftover pulled pork pizza, pulled pork pastry puffs, and lettuce wraps.
Final tips for making sous vide pulled pork
- Use a cutting board for sous vide bath. Add a cutting board under the sous vide machine to protect your counters from the long cook time and high cook temperature for sous vide pulled pork.
- Keep an eye on the water. Check the water level of the sous vide bath regularly. Long cook times often require replenishing the water.
- What to serve with pulled pork? In this recipe, you’ll see I prepped fresh jalapeños, shredded carrots, and a generous amount of bbq sauce to drench the sous vide pulled pork. I like to serve it like this on a platter with accompanying things to soak up the juice, like soft brioche buns or corn tortillas.
I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook.
Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.
Are you a foodie, too?
Find me on Instagram to let me know what you think about this recipe @sipbitego.
And if you love the idea of eating restaurant-style food at home – subscribe to the Sip Bite Go channel.
Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.
The Perfect Sous Vide Setup
Set yourself up for success with essential sous vide equipment…
Get a copy of my sous vide cookbook with 100+ delicious dishes.
Try a new sous vide recipe…
Get better at sous vide cooking…
I’m here to help you put together delicious meals, right at home. If you have any questions, drop them in the comments.
Follow for new recipes on Instagram and subscribe to the SipBiteGo on YouTube.
Chat soon – Jenna
See more sous vide recipes…
Sous Vide Pulled Pork Recipe | Sip Bite Go
Video
Ingredients
- 3 lbs pork shoulder or up to 5 lbs
- 1½ tbsp BBQ rub any seasoning
- 1 tbsp olive oil
- ¼ cup BBQ sauce
Instructions
- Preheat sous vide machine to 165ºF. My big tip here is to add a cutting board under the sous vide machine to protect counters from the long cook time and high cook temperature for sous vide pulled pork.
- While the sous vide bath preheats, rub pork shoulder with BBQ rub seasonings. Really rub it in!
- Reverse sear sous vide pork shoulder. That means, sear it before sous vide cooking it. So heat a skillet to medium-high and add olive oil. When the pan is hot, add the pork shoulder and sear each side (don’t forget those edges!) until the pork shoulder is completely seared and brown. There should be a thick brown bark covering the pork. Your house will smell delicious.
- Vacuum-seal pork (or stick it in a huge ziplock bag).
- Sous vide pork at 165ºF for 24 hours. Use a lid or cover the water with foil to retain moisture. Check the water level of the sous vide bath regularly because long cook times may require replenishing the water periodically.
- When done sous viding, remove the pork from the hot sous vide water and transfer to a cutting board. Take pork shoulder out of the bag and with two forks or shredding tools, pull apart pork.
- Drench with your favorite BBQ sauce and enjoy.
Notes
- Use a cutting board for sous vide bath. Add a cutting board under the sous vide machine to protect your counters from the long cook time and high cook temperature for sous vide pulled pork.
- Keep an eye on the water. Check the water level of the sous vide bath regularly. Long cook times often require replenishing the water.
- What to serve with pulled pork? In this recipe, you’ll see I prepped fresh jalapeños, shredded carrots, and a generous amount of bbq sauce to drench the sous vide pulled pork. I like to serve it like this on a platter with accompanying things to soak up the juice, like soft brioche buns or corn tortillas.
Leave a Reply