Overview
Pulled pork is BBQ royalty - tender, juicy pork shoulder that shreds with a fork and soaks up smoky BBQ flavor. Traditionally smoked for 12–16 h, sous vide guarantees fall-apart tenderness every time. Finish with smoke or grill for authentic bark, then serve on buns with coleslaw.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Apart Tender | 155°–165°F | 18–24 h | 36 h |
Long cooking breaks down tough pork shoulder into tender shredded perfection.
Food Safety Notes
Pork should reach at least 145°F / 63°C per USDA guidelines. Pulled pork cooked at 155°–165°F for 18–24 h ensures complete pasteurization and fall-apart texture. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 155°–165°FFall-Apart Tender
- Incredibly tender pulled pork that shreds easily and stays moist. The meat pulls apart with minimal effort and soaks up BBQ sauce beautifully. This is authentic BBQ joint quality.
Prep & Bagging
- Apply generous dry rub on all sides
- Refrigerate 4–12 h to set rub
- Remove bone if present
- Cut roast to fit in bag if needed
- Vacuum seal
- Submerge in water bath
Finishing & Crisping
- Remove pork from bag and pat dry
- Prepare smoker or grill to 225°–250°F
- Smoke for 2–4 h until bark forms
- Rest wrapped for 30 min
- Shred with forks or hands
- Toss with BBQ sauce or serve dry
- Pile on buns and serve