How to Sous Vide Pork Ground Pork

With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. Ground pork can be cooked at 135°F (57.2°C) for medium-rare, 140°F (60.0°C) for medium or 145°F (62.8°C) for well done. This usually takes 2 to 4 hours. I personally prefer ground pork sous vided at 140°F (60.0°C) for 2 to 4 hours so little to no pink remains.

With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. Ground pork can be cooked at 135°F (57.2°C) for medium-rare, 140°F (60.0°C) for medium or 145°F (62.8°C) for well done. This usually takes 2 to 4 hours. I personally prefer ground pork sous vided at 140°F (60.0°C) for 2 to 4 hours so little to no pink remains.

I recommend reading more about how to sous vide pork for more information.

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Sous Vide Ground Pork Temperatures and Times

• Chop-Like
• Medium-Rare: 135°F for Pasteurize by Thickness (57.2ºC)
• Medium: 140°F for Pasteurize by Thickness (60.0ºC)
• Well Done: 145°F for Pasteurize by Thickness (62.8ºC)

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Looking for more pork? Check out the sous vide pork time and temperatures for all the sous vide information you need.

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