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Sous Vide Pulled Pork
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5 from 1 vote

Sous Vide Pulled Pork with Balsamic Sauce

A long, slow cook is a key to a good, fall-apart pulled pork. The sous vide method ensures not only the long, slow cook but also a consistent temperature. It produces an incredibly moist and tender pork. You have a winning combination when paired with my balsamic sauce and homemade hamburger buns.
Prep Time10 mins
Cook Time1 d 30 mins
Total Time1 d 40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 757kcal
Author: Chula King


  • 3 to 4 pound boneless pork shoulder

Dry Rub

  • 3 Tablespoons Paprika
  • 3 Tablespoons Dark Brown Sugar
  • 2 Tablespoons Kosher salt
  • 2 teaspoons dry mustard
  • ¾ teaspoon freshly ground black pepper
  • 1 ½ Tablespoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

For the Balsamic Sauce:

  • 1 cup balsamic vinegar
  • ¾ cup Chili sauce
  • cup 2.5 ounces light brown sugar
  • 1 clove garlic minced
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper


  • Rinse pork and blot dry with paper towels.

Dry Rub

  • Combine all dry rub ingredients.
  • Pat half of dry rub all over pork. Place pork in vacuum seal bag and vacuum seal.
  • Heat water bath to 165° F. Place vacuum sealed pork in heated water bath, and cook for 24 hours. Add additional water to replace what evaporates.
  • May be prepared in advance up to this point and refrigerated.
  • Remove pork from vacuum sealed bag, and blot dry with paper towel. Pour juices from vacuum sealed bag into fat separator. Allow contents to settle, and pour non-greased sauce. Set aside.
  • Preheat oven to 300° F.
  • Pat remaining dry rub on pork. Place pork on wire rack set in rimmed baking sheet. Bake for 1 hour and 30 minutes.
  • Remove from oven, and place on rimmed baking sheet. "Pull" or shred pork with two forks, discarding hunks of fat. Place in large saucepan. Add reserved juice from vacuum sealed bag. Stir to combine; heat over medium heat until pork is hot. Serve on hamburger buns topped with balsamic sauce.
  • Yield: 6 servings.

For the Balsamic Sauce

  • Combine all ingredients in a small saucepan and stir until all ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by ⅓, 15 to 20 minutes. Yield: 1-½ cups.


Calories: 757kcal | Carbohydrates: 56g | Protein: 92g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 238mg | Sodium: 4791mg | Potassium: 2009mg | Fiber: 6g | Sugar: 42g | Vitamin A: 2970IU | Vitamin C: 9.5mg | Calcium: 124mg | Iron: 7.1mg