The Ultimate Guide to Sous Vide Pork Temperatures

Sous vide cooking involves sealing food in a bag and gently cooking it in precisely controlled water temperatures. This technique results in pork that is perfectly cooked edge-to-edge without the risk of overcooking.

However, with sous vide, getting the right temperature is key. To achieve tender, juicy pork done to your liking, you need to know the ideal temperature ranges for different cuts.

In this guide, you’ll learn everything you need to know about sous vide pork temperatures for fantastic results every time

Why Temperature Matters with Sous Vide Pork

With traditional high-heat cooking methods like grilling or pan frying, pork needs to be cooked to at least 145°F internally to destroy bacteria. But this can often lead to overcooked, dry meat.

Sous vide’s gentle cooking allows you to hold pork at much lower temperatures for extended periods while still keeping it safe. This gives incredible texture – juicy, succulent meat with melt-in-your-mouth tenderness.

However, each cut calls for different temperature and timing depending on the desired doneness and texture. Mastering the right temp ranges is how to get perfect sous vide pork.

Sous Vide Pork Tenderloin Temperatures

Pork tenderloin is extremely lean and tender Sous vide enhances this cut’s velvety texture

Recommended Sous Vide Pork Tenderloin Temperatures:

• 130°F/54°C for 1 to 4 hours – Medium-rare
• 140°F/60°C for 1 to 4 hours – Medium
• 150°F/66°C for 1 to 4 hours – Medium-well
• 160°F/71°C for 1 to 4 hours – Well-done

Tenderloin cooked between 130°F and 150°F yields exceptional juiciness and tenderness. For food safety, sear tenderloin after sous vide before serving.

Higher temperatures up to 160°F will result in firmer, less juicy meat. Cook times beyond 4 hours will turn the tenderloin mushy.

Sous Vide Pork Chop Temperatures

Bone-in and boneless pork chops do well with sous vide. The key is avoiding temps that dry them out.

Recommended Sous Vide Pork Chop Temperatures:

• 135°F/57°C for 1 to 4 hours – Provides the juiciest, most tender results, while still being safe when seared after sous vide. The meat will be slightly rosy at this temp.

• 145°F/63°C for 1 to 4 hours – Gives a good balance of juiciness and more thorough cooking. The meat will have a hint of pink.

• 155°F/68°C for 1 to 4 hours – For more well-done chops with just a bare hint of pink at the bone. Juiciness will decrease slightly.

Temps above 160°F quickly dry pork chops. For food safety, always sear chops after sous vide before serving.

Sous Vide Pork Shoulder Temperatures

Pork shoulder is well-suited for sous vide with its marbling and connective tissue. Low and slow temping delivers fall-off-the-bone meat.

Recommended Sous Vide Pork Shoulder Temperatures:

• 165°F/74°C for 18-30 hours – Breaks down connective tissue for very tender shredded meat.

• 175°F/79°C for 18-30 hours – Further tenderizes the meat into a consistency almost like pulled pork.

• 185°F/85°C for 18-30 hours – Complete tenderizing into amazingly soft pulled pork texture.

When going beyond 24 hours, food safety guidelines recommend chilling the bag submerged in an ice bath for at least half the cook time before continuing.

Sous Vide Pork Belly Temperatures

With the right sous vide temperature, pork belly transforms from a fatty rib into a luscious slab of meat candy.

Recommended Sous Vide Pork Belly Temps:

• 145°F/63°C for 18-24 hours – Renders fat into the meat while still retaining some belly chew.

• 165°F/74°C for 18-24 hours – More fat renders out, meat extremely succulent and tender but still retains shape when sliced.

• 185°F/85°C for 24-48 hours – Very soft, spreadable almost paste-like consistency. Amazing for dishes like banh mi.

To help fat render, chill and reheat the bag incooking water 2-3 times over long cooks. For food safety, chill bag in ice bath half the time after 24 hours.

Sous Vide Pork Rib Temperatures

Pork ribs become incredibly tender and juicy with sous vide. Lower temperatures deliver the best texture.

Recommended Sous Vide Pork Rib Temperatures:

• 145°F/63°C for 18-24 hours – Yields extremely juicy, tender ribs with some chew.

• 165°F/74°C for 18-24 hours – Ribs are fall-off-the-bone tender with more rendered fat.

• 185°F/85°C for 18-24 hours – Very tender and starting to shred but can dry out.

For ribs, chilling and reheating the bag 2-3 times helps fat render. Chill in an ice bath half the time when going over 24 hours.

Sous Vide Pork Loin Temperatures

Pork loin stays remarkably moist when cooked sous vide. The temps below give the best texture.

Recommended Sous Vide Pork Loin Temperatures:

• 135°F/57°C for 2 to 4 hours – Provides juicy, tender pork with a hint of pink.

• 145°F/63°C for 2 to 4 hours – More thorough cooking while still retaining moisture.

• 155°F/68°C for 2 to 4 hours – Firmer, fully cooked pork with slightly less juiciness.

Avoid going above 160°F with loin or it will quickly dry out. For food safety with medium-rare loin, sear after sous vide.

Time and Temperature Safety Notes

To ensure safety, pork sous vide at lower temperatures needs to be seared afterwards to destroy surface bacteria.

For cook times beyond 4 hours, food safety guidelines recommend fully chilling the sealed pork bag submerged in ice water for about half the total cook time before continuing.

Achieving Sous Vide Pork Perfection

Mastering the right temperature ranges is crucial for pork that’s juicy, tender, and safe with sous vide cooking.

Keep this guide handy and follow the recommendations for fantastic results with any pork cut. Precision temperature control paired with sufficient cook time will give you phenomenal texture and flavor every time.

So get your sous vide machine fired up and enjoy exceptionally delicious pork done to perfect doneness edge to edge!