This recipe for Sous Vide Pork Loin is the best way to cook a pork loin roast because it’s juicy and full of flavor. It’s also very easy to make and comes with a tasty cream sauce. It’s a stress-free option for a Sunday roast, weeknight meal or fancy dinner party.
The sous vide always makes the pork moist, tender, and juicy, even if the cut of meat is lean, like pork loin. You never have to worry about overcooking it or drying it out.
Don’t worry if you have a pork tenderloin instead of a pork loin. We also have a sous vide pork tenderloin recipe!
We like to serve this pork loin with garlicky mashed potatoes, carrots cooked in the Instant Pot, and broccoli cooked in the air fryer for the best meal. They all get smothered in the cream sauce that’s made with the pork roast. So good![feast_advanced_jump_to].
Pulled pork is a quintessential barbecue dish that’s all about ultra-tender fall-apart texture. When done right, it yields incredibly moist succulent shreds of pork that are amazing in sandwiches, tacos, pizzas, and beyond. But nailing the ideal texture can be tricky.
This is where sous vide comes in – it’s a cooking technique that uses precise temperature control to get amazing results But what temperature and cook time should you use when sous viding pork loin to achieve authentic pulled pork texture? Follow this complete guide for tips and answers
What is Sous Vide Cooking?
Sous vide utilizes water baths heated to exact temperatures to cook food. The food, typically vacuum sealed in plastic, cooks gently in the precisely controlled water over long periods.
This allows you to dial in the perfect doneness down to the degree. It also tenderizes tough cuts and infuses flavor into the meat. The result is incredibly juicy, tender pork.
Choosing the Right Pork Cut
To get authentic pulled pork texture from sous vide, choose a well-marbled cut like pork shoulder or Boston butt. The fat content and connective tissue are key.
Leaner cuts like tenderloin or pork chops result in sliceable meat but lack the unctuous shredded texture of true pulled pork. Boneless or bone-in shoulder works great.
Dialing in the Perfect Temperature
Here’s the tricky part – what temperature should you cook the pork shoulder to get perfect pulled pork?
145°F (63°C) for 24 hours: Lower temperature yields pork with a tender, sliceable texture. There’s some “tooth” but it pulls apart into moist strips easily.
165°F (74°C) for 24 hours: The higher temp gives you the fall-apart, shredable pulled pork texture. Collagen melts completely, resulting in ultra-tender pork.
The extended cook time allows the meat to break down fully either way. For food safety, quickly sear the pork after sous vide.
Maximizing Flavor
One benefit of sous vide is it lets spices and marinades penetrate deeply into the pork as it slowly cooks.
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Season aggressively before sealing the raw pork. Use spices like cumin, chili powder, paprika, garlic, salt, and pepper.
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Marinate overnight in aziplock bag with apple cider vinegar, mustard, liquid smoke, brown sugar, etc.
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Finish with BBQ sauce and broil until caramelized.
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Make a sauce from the flavorful pork juices.
Getting a Nice Crust
Sous vide leaves the pork tender but without any crispy crust. To get that:
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Sear in a very hot skillet with oil until dark brown.
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Broil under high heat until nicely charred – watch closely to avoid burning.
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Smoke or grill over indirect heat at 300°F until a flavorful bark forms.
Serving Up Delicious Pulled Pork
Once you’ve perfected sous vide pulled pork, you can serve it up so many ways:
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Classic pulled pork sandwiches with pickles and coleslaw
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Pulled pork tacos with avocado, cotija cheese and lime
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Pulled pork pizza with sweet BBQ sauce and red onions
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Pulled pork nachos piled high with melty cheese
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Pulled pork burrito bowls with salsa, beans, rice and more
With the right time, temp, and techniques, you can achieve amazing sous vide pulled pork. Now let’s look at some common questions.
Frequently Asked Questions
What is the Best Cut for Pulled Pork?
For authentic shredded texture, pork shoulder or Boston butt works best. The fat content and connective tissue are perfect.
Can You Use Pork Tenderloin for Pulled Pork?
Lean tenderloin lacks the collagen and fat needed to break down into tender shreds. Shoulder or butt is better.
What Temperature for Sous Vide Pulled Pork?
145°F (63°C) gives tender, sliceable meat.
165°F (74°C) yields fall-apart shredded texture.
How Long to Cook Sous Vide Pork Shoulder?
For best pulled pork, cook for 24 hours minimum at the chosen temperature.
Can You Eat Sous Vide Pork at Lower Temps?
Yes, but ensure the internal temp reaches 145°F minimum for food safety.
Do You Need to Sear Sous Vide Pork?
Searing after sous vide is highly recommended to brown the exterior and kill surface bacteria.
What Wood is Best for Smoking Pulled Pork?
For authentic BBQ flavor, smoke with hickory, oak, or apple wood. Avoid soft woods like pine.
How Long to Smoke a Pork Butt?
For a 8-10 lb butt, smoke at 225°F for 1-1.5 hours per pound, until 205°F internally.
Conclusion
From selecting the right marbled cut to dialing in the perfect temp and time, you can achieve insanely tender and juicy sous vide pulled pork. Use this complete guide to take your pulled pork to new heights.
Why this recipe works
- Because you can control the temperature of the sous vide water bath, the pork stays at the temperature you set on the inside. You can cook the pork however you like, and it will never get dry or tough.
- Pork loin is cheaper than other types of roasts, so you can add it to any meal without breaking the bank.
- Also, pork loins are big, so they’re a great choice when you need to cook for a big group of people or a family reunion.
- The cream sauce really makes the pork roast taste better. This recipe is simple, tasty, and fancy, so it’s great for a date or a dinner party.
What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i. e. the sous vide machine). Every time you cook food, this immersion circulator keeps the water in a temperature-controlled water bath moving so that it always cooks perfectly.
Because the temperature doesnt change, and it keeps your meat (or dessert, veggies, etc. ) at the same temperature, your risk of overcooking becomes very minimal.
Read “What is sous vide cooking and the benefits of sous vide cooking” to learn even more about it. “.
You slowly put a ziplock bag into water and push the air out of the top of the bag. For this method to work, the top of the bag should be slightly open so that air can escape.
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Also, read these posts about the best sous vide bags and the best sous vide containers to learn more!