Meat Experiments‎ > ‎

Pushed Pork

Sous Vide Pulled Pork
Sous Vide Pulled Pork

To date, the Sous Vide Chronicles have featured two beefs, and two chickens. Now this Pantheon of Meat is joined by its king: The Pig. The weekend plan featured 
indoor pulled pork [], a winter variant of the BBQ classic. But Betty's version takes a mere 3.5 hours, and relies upon a conventional oven. Too easy. This adaptation rejects the null hypothesis in favor of 30 HOURS in WARM WATER. 




  1. Preheat to 175.0°F. This approaches the outer limits of feasibility for a plastic bin warmed by three immersion heaters, so start with hot tap water.
  2. Prepare pork shoulder as prescribed by Betty
  3. Vacuum seal in one or two bags. Deposit in tank.
  4. Cook for 30 hours or so.
  5. Remove, shred, serve.


There are a few sous vide pulled pork recipes floating around on the interwebs - my parameters were loosely based on this one []. The 30-hour pork shoulder was übertender, impossible to remove from the bag in one piece. Normally, it is "pulled" into shredded goodness using a couple of forks. Here, shredding was achieved by pushing it around a bit with a spoon. Served on toasted Brioche rolls from Trader Joes, along with cole slaw, and vinegar sauce, this sandwich is formulated from 100% WIN. 

For next time: the meat itself could have used more flavor - the surface area to volume ratio limited the rub, liquid smoke, and mustard proportions. Better to cut into smaller pieces next time. And lacking the charred bits naturally induced by a real BBQ (and somewhat simulated in the oven) perhaps there's also an opportunity for blowtorch in the next incarnation.

Sous Vide Pulled Pork