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Sous Vide Pork

Although more tender than beef, pork is also a good candidate for being cooked sous vide style. Many cuts of pork are a lot leaner so tend to become dry and overcooked with traditional cooking methods. Other parts which may have more fat may also have more collagen needing a longer cooking time. In the end, it may also result in a dry piece of pork with fewer flavors.

Whether you are planning to cook pork roast, pork chops, pulled pork or even ribs sous vide can help achieve perfect doneness without any of the problems mentioned earlier. The sous vide process uses slow cooking with low temperatures so pork reaches the right internal temperature to kill bacteria and cook it. At the same time, the lower temperature locks in moisture and flavor from the meat.

Overcooking pork is also avoided since temperatures are kept lowing maintaining the internal temperature preventing the meat from cooking after the process. Additionally, the pork obtains a nice pink color rather than a pale off-white. This is due to the use of a vacuum pack where no oxidation occurs, allowing the meat to retain its color.

Like beef, the FDA recommends pork to be held at 130°F (54.4°C) for more than 112 minutes or 140°F (60°C) for at least 12 minutes. In general, sous vide pork is held at the same temperatures with most cuts being cooked at 135°F (57.2°C) for medium rare and 141°F (60.5°C) for medium with less pinkness in the meat. For tough cuts that are typically braised many recipes call for cooking temperatures of 156°F (68.8°C) or 165°F (73.8°C), this results in a more traditional texture and some pork cooked at that temperature can also be shredded. Cooking time will range anywhere from 2 hours to 3 days depending on the cut and size of the pork being cooked.

Pork cooked sous vide style can be seasoned with desired ingredients before the slow cooking process to help lock in flavors. It may also be cooked with basic seasoning and finished with various sauces or mixed into dishes. Prepped pork may also be kept in the vacuum pack and stored for future use.

You can discover a lot more information about cooking sous vide from my Beginners Guide to Sous Vide, from my Free Exploring Sous Vide E-mail Course or from the pork sous vide recipes and articles below.

Sous Vide Pork Recipes and Articles

Sous Vide Pork, Bulgur, and Vegetable Bowl Recipe

Placeholder There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.

Sous Vide Pork Minute Steaks with Lemon and Pea Fusilli Recipe

Placeholder Pork minute steaks are thin, and often chewy, cuts of pork that usually have a lot of flavor. Using sous vide to tenderize them results in a really tasty and tender piece of meat. Here I use them as a topping for a lemon and pea fusilli. It's a dish filled with bright flavors and bursts of both sweetness and saltiness. It's one of my favorite light comfort foods.

Sous Vide Pork Loin with Olive Medley Recipe

Placeholder I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I picked an olive medley and a freekeh salad to complement this simple sous vide pork loin.

Sous Vide Smoked BBQ Ribs Recipe

Placeholder BBQ ribs are one of my favorite meals! I love getting all messy and eating them off the bone. They are also amazing to serve at parties and are a great way to get everyone to loosen up. Using sous vide to tenderize the ribs, then the smoker to flavor them results in moist, flavorful ribs that always turn out perfect!

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

Placeholder This sous vide sausage recipe is complemented with a spicy honey-sriracha glazed cauliflower and a crispy coleslaw.

Pork and Freekeh Bowl Recipe

Placeholder This is a simple but flavorful sous vide pork and freekeh recipe that is quick to put together. It combines tender pork chops with freekeh and and sautéed vegetables.

Simple Sous Vide Pork Tenderloin Recipe

Placeholder Sous vide pork tenderloin is one of my favorite meals to cook. I like it cooked at 140°F (60°C) I feel is the most tender temperature that still has a "traditional" look and texture.

Simple Sous Vide Pork Chop Recipe

Placeholder I love a great pork chop, but the frequency at which I cooked them started to dwindle because too often they turned out dry and chewy. Once I got into sous vide though, I could consistently make tender, moist pork chops with a minimal amount of effort!

Sous Vide Moroccan-Style Tajine with Pork Chops

Placeholder I love the complex flavors of tajines, with their sweet highs and nuanced undertones from the spices. Adding sous vide pork to the mix makes sure everything comes out cooked perfectly.

Sous Vide Pulled Pork Recipe with Chili Pepper BBQ Sauce

Placeholder Pulled pork is usually made using the pork butt, sometimes called the pork shoulder or Boston Butt. Using sous vide to make pulled pork takes longer than with traditional methods but you don't have to manage a fire or look in on the meat. This recipe uses a chili pepper sauce to give the dish some kick and depth of flavor.

Sous Vide Pork Chop Recipe with Broccolini

Placeholder This is a light and healthy recipe combining sous vide pork chops with some broccolini and roasted peppers. It's easy to put together as a weekday meal when you want some great food that doesn't take long to prepare.

How to Sous Vide Pork and Boar

Placeholder Today we will dive into the best way to sous vide pork. In general, sous vide pork turns out much more moist and tender than it does with any other cooking technique. It's also safer to eat because you can fully pasteurize it without over cooking it.

Sous Vide Pork Tenderloin with Mustard Air and Fried Snow Peas

Placeholder I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas, chanterelle mushrooms, and a light mustard-based lecithin air.

Sous Vide Honey-Chipotle Glazed Country Style Ribs

Placeholder This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!

Pork Recipe with Rosemary Caramel Sauce

Placeholder I really enjoy how the sweetness of caramel complements pork. This recipe uses a buttery rich tasting rosemary caramel to act as a sauce for a sous vided pork loin roast. Your guests will definitely want seconds!

Sous Vide Pork Loin Recipe with Rosemary Caramel Sauce

Placeholder I really enjoy how the sweetness of caramel complements pork. This recipe uses a rosemary infused caramel to act as a sauce for the sous vided pork. Top with apple cubes and you have an upscale looking and tasting dinner to serve your guests!

Pork with Roasted Apple Pudding Recipe

Placeholder The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.

Blackberry-Peach Wrapped Pork Recipe

Placeholder The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.

Sous Vide Pork Chops with Mojo Sauce Recipe

Placeholder Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the pork chops to add flavor to them.

Sous Vide Bourbon BBQ Pulled Pork Recipe

Placeholder 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.

Bourbon Glazed Sous Vide Pork Tenderloin

Placeholder My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.

Sous Vide Ribs Recipe with Sweet Apples

Placeholder For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.

Cocoa Rubbed Sous Vide Pork Loin

Placeholder I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.

Sous Vide Pulled Pork Sandwiches Recipe

Placeholder Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I 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!

Sous Vide St. Louis Ribs Recipe

Placeholder One of my favorite summer foods are ribs. I like them smoked, boiled, grilled, and just about any other way you can cook them. I've found that preparing sous vide ribs lets you tenderize them while still keeping them medium rare and is a really unique way to do them. I've cooked them a few different ways and these sous vide St. Louis ribs were one of my favorites.

Simple Sous Vide Pork Chops

Placeholder One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.

Sous Vide Italian Sausage Recipe with Onions and Peppers

Placeholder Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe

Sous Vide Pork Chops Recipe with Kale

Placeholder This sous vide recipe for pork chops doubles up the pork flavor by first sauteing bacon and then cooking the side of kale in it. The smokey bacon helps flavor and balance the kale, which in turn goes great with a simply seasoned sous vide pork chop.

Sous Vide Sausage and Peppers Recipe

Placeholder Growing up my family didn't eat many sausage dishes. Since I've been with my wife that has changed and sausage is a big part of our meals. Sausage and peppers are staple around our house, especially in summer when the peppers are fresh from the garden. Here's my sous vide recipe for sausage and peppers finished off on the grill.

Apple Cider Sous Vide Pork Chops Recipe

Placeholder The sweet apples meld perfectly with the apple cider and mustard in this sous vide recipe to really bring out the flavors of the pork chops. Using sous vide on the the pork chops ensures that they'll be perfectly cooked and tender.

Sous Vide Pork Roast Recipe

Placeholder This pork roast from this sous vide recipe 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.

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