Pulled pork is a classic Southern barbecue dish that has gained immense popularity across the US. When properly prepared, it yields incredibly tender, fall-apart shreds of juicy pork that make for amazing tacos, sandwiches, pizzas and more. But perfecting the art of pulled pork can be tricky.

One of the best methods for cooking pulled pork is through sous vide – a cooking technique that utilizes precise temperature control to achieve the ideal texture. But how long should you sous vide pork loin to get authentic melt-in-your-mouth pulled pork?

In this complete guide, we’ll cover everything you need to know, from choosing the right cut of pork to perfecting seasoning, texture, flavor and more. Let’s get cooking!

How Sous Vide Works for Tender Pulled Pork

Sous vide utilizes a temperature-controlled water bath to cook food to an exact internal temperature. The food is vacuum sealed in a bag and then submerged in the water bath, which is kept at a precise temperature by an immersion circulator.

This level of temperature precision allows you to achieve textures and results that are impossible through regular oven cooking. It gently coaxes the pork fibers to soften and break down over time, resulting in incredibly tender and succulent pulled pork.

The extended cooking time also allows seasonings and spices to fully penetrate the meat, leading to pork that is bursting with flavor in every bite. Let’s look at how to get the best results when sous viding pork loin for pulled pork.

Choosing the Right Cut of Pork

The cut of pork you select plays a big role in achieving authentic pulled pork texture. While leaner cuts like pork tenderloin can work, they lack the fat content and connective tissue needed for classic pulled pork.

For the best results, choose a well-marbled cut like pork shoulder or Boston butt. These cuts have just the right balance of fat and collagen. When cooked low and slow, the fat bastes the meat from within and the collagen melts to gelatin, resulting in succulent, fall-apart texture.

Bone-in cuts add even more flavor, but boneless works well too. Shoot for a 2-4 lb shoulder or butt roast for pulled pork.

Dialing in the Right Sous Vide Temperature

Here’s where things get tricky – what temperature should you sous vide pork shoulder to get perfect pulled pork? There are two approaches:

145°F (63°C) for 18-24 hours: This lower temp range yields incredibly moist pork that pulls apart into sliceable strips. The texture is tender but still has some “tooth” to it.

165°F (74°C) for 24 hours: The higher temp range results in super soft, fall-apart shredded pork that looks like classic pulled pork. Go with this temp if you like ultra-tender pulled pork.

The time helps break down the pork collagen either way. For food safety, sear the exterior of the pork after sous viding.

Maximizing Flavor Through Spices and Sauces

One benefit of sous vide is it allows seasoning and marinades to deeply penetrate the pork as it cooks. To maximize flavor:

• Generously season the raw pork with a spice rub before sealing. Use spices like smoked paprika, chili powder, cumin, garlic, salt and pepper.

• Marinate overnight in a ziplock bag with flavors like apple cider vinegar, mustard, liquid smoke, brown sugar, etc.

• Finish with BBQ sauce – coat the cooked pork with your favorite sauce and broil until caramelized. Sweet and tangy flavors pair perfectly.

• Make a sauce from the pork juices in the sous vide bag – reduce on the stovetop for a luxurious drizzling sauce.

Achieving the Perfect Bark or Char

The long sous vide cook renders incredibly tender pork, but doesn’t result in any browned exterior or crust. To get that:

• Sear in a ripping hot cast iron skillet with oil until dark brown.

• Broil on high heat until charred and caramelized – watch closely to avoid burning.

• Grill or smoke over indirect heat at 300-325°F, until bark forms. Apply your favorite barbecue mop or sauce to get sticky glaze.

The high heat finish adds visual appeal, textural contrast, and tons of rich flavor. Don’t skip this vital step!

Serving Up Delicious Pulled Pork Dishes

Once you’ve perfected sous vide pulled pork, the possibilities are endless for how to serve it up. Here are just a few mouthwatering ideas:

• Classic pulled pork sandwiches with pickles and coleslaw

• Pulled pork tacos with pineapple salsa and spicy mayo

• Pulled pork pizza with bbq sauce, red onions and cilantro

• Pulled pork nachos piled high with melty cheese

• Pulled pork burrito bowls with rice, beans and avocado

• Pulled pork ramen with soft boiled egg and scallions

• Pulled pork hash with potatoes, bell peppers and fried eggs

FAQs on Sous Vide Pork Loin for Pulled Pork

Now that you know the basics let’s look at some common questions on executing the perfect sous vide pulled pork.

What’s the Best Cut for Sous Vide Pulled Pork?

For authentic shredded texture, pork shoulder or Boston butt is ideal. The marbling provides moisture, and the connective tissue breaks down into succulent gelatin when cooked low and slow.

Can You Use Pork Tenderloin for Pulled Pork?

Lean cuts like tenderloin lack the fat and collagen needed to break down into tender strands. Stick to shoulder or butt for best results.

What Temp to Sous Vide Pork Shoulder for Pulled Pork?

• 145°F (63°C) yields sliceable, moderately tender meat
• 165°F (74°C) results in fall-apart shredded texture

How Long Does it Take to Sous Vide Pork Shoulder?

For best results, cook for 18-24 hours minimum. This extended time allows seasonings to penetrate fully and the meat to become incredibly tender.

Is it Safe to Eat Pork Medium Rare?

No – pork needs to be cooked to at least 145°F internally for food safety. Choosing the lower temp helps retain moisture but ensures it’s cooked through.

Can You Eat Pork After Sous Vide Without Searing?

It’s not recommended for food safety reasons. Always quickly sear, grill or broil the exterior of sous vide pork to 165°F+ before serving.

What is the Best Wood for Smoking Pulled Pork?

For authentic barbecue flavor, smoke with hickory, oak or apple wood. Avoid soft woods like pine which can impart a bitter flavor.

How Long to Smoke a Pork Shoulder?

For a 8-10 lb shoulder, smoke at 225-275°F for 1-1.5 hours per pound, until it reaches an internal temp of 195-205°F. Spritz with apple juice or broth during smoking.

What is the Best Way to Reheat Sous Vide Pulled Pork?

To reheat while maintaining moisture, return sealed pork bag to sous vide bath at 165°F until heated through. Or gently reheat in simmering barbecue sauce on the stovetop or in the oven at 300°F.

Conclusion

From choosing the right pork cut to dialing in the ideal time and temperature, sous viding pork shoulder results in exceptionally tender, succulent pulled pork every time. Applying a flavorful spice rub, smoking or searing the exterior, and serving it up in creative ways takes the experience over the top.

With this complete guide, you have all the tools needed to master sous vide pulled pork. Now it’s time to get cooking! Impress your family and friends with your expertly cooked barbecue pulled pork.