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.
Ingredients for Sous Vide Pork Roast
- 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
- Juices from pork's sous vide pouch
- 2 tablespoons flour
- 1/2 cup water
- 4 tablespoons butter
- 1 tablespoon lemon juice
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Cooking Instructions for 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.
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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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