View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Bourbon BBQ Pulled Pork Recipe

Just because summer is coming to an end doesn't mean we can't still enjoy a few last, good summer meals! This sous vide pulled pork recipe is easy to make and you can finish it off on the grill for lots of additional flavor.

Pulled pork is very easy to make with sous vide. We pair it with a very simple BBQ sauce but you can save time by using your favorite store brand or by making extra sauce to store in the refrigerator or freezer.

You can use extra sous vide pork in sandwiches, tacos, on nachos, or freeze it in 1 cup portions for later use.

Sous vide pulled pork

Modernist Tools, Ingredients, and Techniques Used

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

This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

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 Bourbon BBQ Pulled Pork

  • Published: September 8, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 24 or up to 48 Hours
  • Cooks: 135°F (57.2°C) for 24 to 48 hours
  • Serves: 5 to 10

Ingredients for Sous Vide Bourbon BBQ Pulled Pork

  • For the Sous Vide Pulled Pork

  • 4 to 5 pounds pork shoulder, trimmed of excess fat
  • 1 tablespoon ancho chile powder or chile powder of your choice
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon liquid smoke
  • 1 tablespoon Worcester sauce
  • Pepper
  • Sous vide pulled pork cut
  • For the BBQ Sauce

  • 2 cups ketchup
  • 1 cup Bourbon whiskey
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped garlic
  • 1 tablespoon ancho chile powder or chile powder of your choice
  • 2 tablespoons liquid smoke
  • 2 tablespoons Worcester sauce
  • 1/2 tablespoon chipotle chile powder or chile powder of your choice
  • 1 tablespoon molasses
  • 2 tablespoons whole grain mustard

Cooking Instructions for Sous Vide Bourbon BBQ Pulled Pork

For the Pre-Bath

Mix the spices together in a bowl. Pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Pulled Pork

At least 24 to 48 hours before serving

Preheat the water bath to 135°F / 57.2°C.

Place the pouch in the water bath for 1 to 2 days.

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.

Finishing the Sous Vide Bourbon BBQ Pulled Pork

Sous vide pulled pork charred.jpg

Preheat a grill to high heat or a pan to medium-high heat.

When you're getting close to serving the pork you will want to make the BBQ sauce. Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for 5 to 10 minutes and then remove from the heat.

Remove the pork from the sous vide pouch and pat dry. Quickly sear the pork on all sides, 1 or 2 minutes per side, until just browned. Remove from the heat and chop into small pieces.

Alternatively, you can grill the sous vide pork until it just begins to char. This can add some great flavor, though you will trade a little tenderness around the outside.

Serve with a spoonful of the BBQ sauce over top.

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!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Sous Vide Bourbon BBQ Pulled Pork Recipe

PTCooking 1D 5 to 10 People Ingredients: 4-5 pounds pork shoulder trimmed of excess fat 1 tablespoon ancho chile powder or chile powder of your choice 1 tablespoon cumin 1 tablespoon coriander 1 tablespoon liquid smoke 1 tablespoon Worcester sauce 2 cups ketchup 1 cup Bourbon whiskey 1/2 cup brown sugar 1/2 cup water 1/4 cup balsamic vinegar 3 tablespoons chopped garlic 1 tablespoon ancho chile powder or chile powder of your choice 2 tablespoons liquid smoke 2 tablespoons Worcester sauce 1/2 tablespoon chipotle chile powder or chile powder of your choice 1 tablespoon molasses 2 tablespoons whole grain mustard