Mastering Sous Vide Pork Loin for Melt-In-Your-Mouth Pulled Pork

Pulled pork is a crowd-pleasing staple, but achieving that fall-apart tender texture can be tricky with traditional cooking methods That’s where sous vide shines This precision cooking technique lets you lock in perfect pulled pork every time.

But nailing the timing is key when sous viding pork loin for pulled pork. Follow this complete guide to learn how long to cook pork loin sous vide along with pro tips for maximizing flavor and texture.

Soon you’ll be serving up restaurant-worthy shreds of juicy, flavor-packed pork at home with ease. Let’s get started!

How Long Does Pork Loin Need in the Sous Vide for Pulled Pork?

The magic sous vide timing for pork loin pulled pork depends on two factors

1. Temperature Setting

• 145°F for 18-24 hours – Gives sliceably tender meat

• 165°F for 18-24 hours – Shreds into perfect pulled pork

2. Thickness of Cut

• 1-2 inches thick – 18-20 hours

• 3+ inches thick – 22-24 hours

To put it together, for a 2 inch thick pork loin, cook at 165°F sous vide for 20 hours minimum to get classic shredded pulled pork texture.

That long, low cooking tenderizes the meat by breaking down tough collagen. Juices and fat intermingle for moist, flavorful pulled pork every time.

Choosing the Right Pork Cut for Pulled Pork

Pork shoulder is the best option for pull-apart tender shredded pork. Look for a Boston butt or picnic shoulder.

The ample marbling gives great texture and flavor. Leaner loin works too but benefits from extra seasoning and fat added during cooking.

Bone-in cuts add moisture during the long sous vide cook but boneless works fine too. Pick whichever fits your budget and preferences.

Step-By-Step Guide to Sous Vide Pulled Pork Perfection

Follow these simple steps for melt-in-your-mouth tender pulled pork pork loin:

1. Season – Generously season all sides of pork loin with salt, pepper, smoked paprika, chili powder, etc.

2. Seal – Seal seasoned pork in a sous vide bag, removing excess air.

3. Cook – Set sous vide machine to 165°F for pulled pork texture. When water reaches temp, add sealed pork.

4. Chill – Once cooking time is complete, immediately chill pork in an ice bath.

5. Shred – Unwrap pork and shred into bite-size pieces using two forks.

6. Crisp – For crispy edges, quickly broil or pan fry shredded pork.

7. Serve – Pile shredded pork onto buns or tortillas and add desired toppings.

With this easy process, you’ll have restaurant-caliber pulled pork in just a few simple steps!

Why a Lower Temperature Makes Sliceable Pork Loin

Cooking the pork loin at a lower 145°F sous vide temperature gives you tender yet sliceable meat rather than fall-apart shreds.

The collagen breaks down just enough to make the meat succulent. But the firmer texture means you can cut nice slices or chops after cooking.

This method works great if you want to sear quick pork medallions or chops after sous viding. The meat retains juiciness during the high heat sear.

Just keep the sous vide cooking time the same as the higher temp. Lower heat just means less collagen breakdown.

Tips to Maximize Flavor and Juiciness

To take your sous vide pork loin pulled pork to the next level, use these flavor boosting tips:

• Brine before cooking – Soaking pork in a salt, sugar, and spice brine adds moisture and seasoning.

• Rub with spices – For amazing bark, coat pork with a spice rub before sealing and cooking.

• Add smoky flavor – Use smoked paprika, liquid smoke, or fresh-smoked pork for smoky notes.

• Try a marinade – Soak pork in a flavor-packed marinade before sous viding for extra juiciness.

• Make a sauce – Serve shredded pork with a flavorful BBQ-style sauce for added moisture and taste.

With the right combo of brines, rubs, marinades and sauces, you can take your pork’s flavor profile to new heights!

Should You Sear Pork Loin After Sous Vide?

Many sous vide pork loin recipes recommend finishing with a quick sear. Here are the pros and cons of searing after cooking sous vide:

Pros:

• Adds crispiness and texture

• Enhances flavor via Maillard reaction

• Lets you add a sauce or glaze

• Gives an appetizing brown exterior

Cons:

• Can dry out the exterior meat

• Adds time and extra steps

• Risks overcooking if done too long

In most cases, searing provides the best texture and appearance. But it’s optional if you prefer keeping all the moisture locked in.

If searing, just go 30-60 seconds per side to quickly brown without drying meat. Avoid flattening for maximum juiciness.

Serving Up Your Tender Pulled Pork

You can’t go wrong serving sous vide pork loin pulled pork in these delicious ways:

• Piled high on soft burger buns with BBQ sauce

• Wrapped in tortillas with salsa and lime juice

• On cheesy nachos or loaded potato skins

• In tacos with avocado, onions, and cilantro

• Alongside gooey mac and cheese and baked beans

• Mixed with rice and stir fried with peppers and pineapple

• Topped with raw slaw on a crisp flatbread

With pork this juicy and tender, the possibilities are endless! Let your creativity run wild.

Sample Recipes to Try Next

Once you’ve mastered the basics, try one of these tasty recipe ideas:

• Hawaiian Pulled Pork – Combine shredded pork with grilled pineapple, green onions, teriyaki and thick breadcrumbs.

• Carnitas Street Tacos – Sous vide seasoned pork shoulder then crisp in a pan before stuffing into petite corn tortillas with onion, cilantro and lime.

• Pulled Pork Ramen – Top steaming bowls of ramen with tender shredded pork, soft boiled egg, scallions and chili oil.

• Beer and Cheddar Pulled Pork Skillet – Simmer seasoned, shredded pork with beer, broth and cheddar for an easy one-pan meal.

The options are limitless for putting your perfect pulled pork to use in comforting, crowd-pleasing meals.

Now that you know exactly how long to sous vide pork loin for mouthwatering pulled pork, you can start enjoying this hands-off cooking method for set-it-and-forget-it shredded pork. Infuse big flavor, and nail the ideal tender yet juicy texture every single time.