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.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide pulled pork sandwiches you can check out the following.

Sous Vide Pulled Pork Sandwiches

  • Published: July 7, 2011
  • By Jason Logsdon
  • Prep Time: 45 Minutes
  • Total Time: 1 or up to 2 Days
  • Cooks: 135°F (57.2°C) for 1 to 2 Days
  • Serves: 5 to 10

Ingredients for Sous Vide Pulled Pork Sandwiches

  • For the Sous Vide 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
  • 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

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

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!

Cooking Instructions for Sous Vide Pulled Pork Sandwiches

For the Sous Vide Pulled Pork

At least 24 to 48 hours before serving

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.

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 Sandwiches

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.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
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!

Related Amazing Food Made Easy Articles

All tags for this article: BBQ, Pork, Pulled Pork, Recipe, Sandwiches, Sous Vide, Sous Vide BBQ , Sous Vide Boston Butt, Sous Vide Picnic Roast, Sous Vide Pork , Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Recipes, Sous Vide Sandwiches

Jason logsdon headshot 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy