Pork
Pulled pork perfection for BBQ sandwiches, carnitas tacos, or slow-roasted Cuban mojo.
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Pork shoulder is loaded with collagen, which is why it shines when cooked long enough to turn tender and shreddable. Sous vide lets you lock in moisture and dial texture for BBQ pulled pork, carnitas, or mojo-style roasts. This guide focuses on temperature windows, timing, and finishing steps like smoking, broiling, or crisping in a skillet.
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145°–150°F
Roast-like texture that carves beautifully for sandwiches or plating.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Sliceable Roast | 145°–150°F | 18–24 h | 48 h |
| Pulled & Tender | 165°–170°F | 24 h | 48 h |
| Extra Shredded | 178°–185°F | 30 h | 48 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Want the full breakdown? Open the complete guide.
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Tender, juicy Mexican-style pulled pork with crispy edges and rich citrus flavor.
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Sweet, savory Chinese BBQ pork with glossy red glaze—tender and juicy with sous vide precision, caramelized to perfection.
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