Sous Vide Bourbon BBQ Pulled Pork Recipe

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.

Pulled pork is very easy to make with sous vide. We pair it with a very simple BBQ sauce but you can save time by using your favorite store brand or by making extra sauce to store in the refrigerator or freezer.

You can use extra sous vide pork in sandwiches, tacos, on nachos, or freeze it in 1 cup portions for later use.

Sous vide pulled pork

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Bourbon BBQ Pulled Pork you can check out the following.

This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Sous Vide Bourbon BBQ Pulled Pork

  • Published: September 8, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 24 or up to 48 Hours
  • Cooks: 135°F (57.2°C) for 24 to 48 hours
  • Serves: 5 to 10

Ingredients for Sous Vide Bourbon BBQ Pulled Pork

  • For the Sous Vide Pulled Pork

  • 4 to 5 pounds pork shoulder, trimmed of excess fat
  • 1 tablespoon ancho chile powder or chile powder of your choice
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon liquid smoke
  • 1 tablespoon Worcester sauce
  • Pepper
  • Sous vide pulled pork cut
  • For the BBQ Sauce

  • 2 cups ketchup
  • 1 cup Bourbon whiskey
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped garlic
  • 1 tablespoon ancho chile powder or chile powder of your choice
  • 2 tablespoons liquid smoke
  • 2 tablespoons Worcester sauce
  • 1/2 tablespoon chipotle chile powder or chile powder of your choice
  • 1 tablespoon molasses
  • 2 tablespoons whole grain mustard

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Bourbon BBQ Pulled Pork

For the Pre-Bath

Mix the spices together in a bowl. Pepper the pork shoulder, then coat with the spices. Place it in the pouch with the Worcester sauce and liquid smoke. Seal the pouch.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Pulled Pork

At least 24 to 48 hours before serving

Preheat the water bath to 135°F / 57.2°C.

Place the pouch in the water bath for 1 to 2 days.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Finishing the Sous Vide Bourbon BBQ Pulled Pork

Sous vide pulled pork charred.jpg

Preheat a grill to high heat or a pan to medium-high heat.

When you're getting close to serving the pork you will want to make the BBQ sauce. Whisk together all of the ingredients in a pot over medium-high heat and bring to a simmer. Gently simmer for 5 to 10 minutes and then remove from the heat.

Remove the pork from the sous vide pouch and pat dry. Quickly sear the pork on all sides, 1 or 2 minutes per side, until just browned. Remove from the heat and chop into small pieces.

Alternatively, you can grill the sous vide pork until it just begins to char. This can add some great flavor, though you will trade a little tenderness around the outside.

Serve with a spoonful of the BBQ sauce over top.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: BBQ, Bourbon, Grilling, Pork, Pulled Pork, Recipe, Sous Vide, Sous Vide BBQ , Sous Vide Boston Butt, Sous Vide Grilling , Sous Vide Picnic Roast, Sous Vide Pork , Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Recipes

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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