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Sous Vide Pork Roast Recipe

This sous vide pork roast comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables. For even more flavor you can brine the roast ahead of time for about 10 hours with thyme and rosemary.

Once you have a cooked sous vide pork roast there are several things you can do with it, like shredding it for pork sandwiches or burritos or slicing it thinly for sandwiches. For our preparation we simply served the sous vide pork roast with pan fried root vegetables such as turnips, carrots, and potatoes.

Sous Vide Pork Roast

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Pork Roast you can check out the following.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Sous Vide Pork Roast

  • Published: January 16, 2011
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 24 or up to 48 Hours
  • Cooks: 155°F (68.3°C) for 24 to 48 hours
  • Serves: 4 to 6

Ingredients for Sous Vide Pork Roast

  • For the Sous Vide Pork

  • 4 to 5 pounds Boston butt or picnic roast, trimmed of excess fat
  • 6 sprigs of thyme
  • 6 sprigs of rosemary
  • 2 cloves garlic, diced
  • Salt and pepper
  • For the Lemon-Butter Sauce

  • Juices from pork's sous vide pouch
  • 2 tablespoons flour
  • 1/2 cup water
  • 4 tablespoons butter
  • 1 tablespoon lemon juice

Cooking Instructions for Sous Vide Pork Roast

For the Sous Vide Pork Roast

At least 24 to 48 hours before serving

Pre-heat the water bath to 155°F (68.3°C).

Prepare the meat by trimming off any excess fat. This cut of pork can be very fatty but just focus on removing the large deposits of fat. Because of the high temperature pork is cooked at the fat will break down more than for similar beef cuts. Salt and pepper the pork roast, then place it in the pouch with the thyme, rosemary, and garlic then vacuum seal it and place in the water bath.

Let it cook for 24-48 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Pork Roast

When you're getting close to serving the pork you will want to make the sauce. Melt the butter into a small sauce pan. Whisk together the flour and the water and then whisk it into the butter and bring to a boil. Whisk in the lemon juice and enough of the juices from the pork roast sous vide pouch to thin it out to the consistency you want.

Remove the pork roast from the sous vide pouch and slice into 3/4 to 1 inch slices. Arrange on a plate and drizzle the lemon-butter sauce over it.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Pork Roast Recipe

Ingredients: 4-5 lb boston butt or picnic roast trimmed of excess fat 6 springs of thyme 6 springs of rosemary 2 cloves garlic diced Salt and Pepper Juices from the pork's sous vide pouch 2 tablespoons flour 1 cup water 1/2 stick butter 1 tablespoon lemon juice