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Sous Vide Pulled Pork Sandwiches Recipe

Pulled pork is a classic summer BBQ dish that I really love. Here I cook the sous vide pulled pork and then use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!



This really comes out more like "chopped pork" than a real sous vide pulled pork but I love it cooked at the lower temperature. For a more traditional pulled pork you can raise the temperature to 145°F / 62.8°C or even 155°F / 68.3°C. I call for a vinegar sauce with this recipe but a sweet and smokey BBQ sauce would also work great with the pork.

For more sous vide recipes and tips you can get our books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

Sous Vide Pulled Pork

By Jason Logsdon
Published: July 7, 2011
Time: 1 to 2 Days (why the range?)
Temperature: 135°F / 57.2°C
Serves: 5 to 10 People
Prep time: 45 Minutes

Sous Vide Pulled Pork Ingredients


For the Sous Vide Pulled Pork

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
Salt and pepper

For the Vinegar Sauce

1 cup cider vinegar
3/4 cup water
2 tablespoons sugar
1 tablespoon red pepper flakes
2 shallots, diced
2 tablespoons salt
1 teaspoon pepper

For the Sandwiches

English Muffins, cut in half
1 bag prepackaged coleslaw mix
Cheddar cheese slices

Sous Vide Pulled Pork Directions


Pre-Bath

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

Mix the spices together in a bowl. Salt and pepper the pork shoulder, then coat with the spices. Place it in the pouch with the worcester sauce and liquid smoke. Seal the pouch and place in the water bath. Let it cook for 1 to 2 days.

Finishing the Sous Vide Pulled Pork

Preheat your grill to high heat.

When you're getting close to serving the sous vide pulled pork you will want to make the sauce. Whisk together all of the ingredients in a bowl.

Remove the sous vide pork roast from the pouches and pat dry. Quickly sear the pork on all sides on the grill, about 1 or 2 minutes per side. Remove from the heat and chop with a knife until it is in small pieces.

Place a slice of cheese on each English muffin and toast them until the cheese is melted. Place the sous vide pulled pork on top of the muffins and top with the coleslaw and vinegar sauce, then serve.


For more sous vide recipes and tips you can get our books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android App and sous vide thickness iPhone app.

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)
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Sous Vide Pulled Pork Sandwiches Recipe

PT1D 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 1 cup cider vinegar 3/4 cup water 2 tablespoons sugar 1 tablespoon red pepper flakes 2 shallots diced 2 tablespoons salt 1 teaspoon pepper