Sous Vide Pork
Lean pork dries out fast on a pan. Sous vide fixes that. Set a chop to 140°F and it stays juicy and faintly pink. Bigger cuts like shoulder go long and low for pulled pork.
Best pork cuts for sous vide
- Tenderloin: 140°F, then a fast sear.
- Loin chops: 140°F for juicy, faintly pink pork.
- Pork belly: 170°F for 12 hours, then crisp it.
- Shoulder: 165°F for 18 to 24 hours for pulled pork.
- Ribs: 145°F for 36 hours, or 165°F for 12.
Sous vide pork time and temperature
| Result | Bath temperature | Time |
|---|---|---|
| Chops or tenderloin, rosy | 135°F / 57°C | 1 to 4 hrs |
| Chops or tenderloin, white and juicy | 145°F / 63°C | 1 to 4 hrs |
| Pork belly, then crisped | 170°F / 77°C | 8 to 12 hrs |
| Pulled shoulder | 165°F / 74°C | 18 to 24 hrs |
| Baby back ribs, tender bite | 145°F / 63°C | 36 hrs |
| Baby back ribs, fall-off-bone | 165°F / 74°C | 12 hrs |
Times assume 1 to 1.5 inch cuts unless noted. Thicker cuts need the longer end. Finish with a dry sear.
Tips
Trichinella dies well below these temperatures, so pork is safe at 140°F and even 135°F held for the times shown. Dry and season before searing. Finish ribs and shoulder under a broiler or on the grill with sauce.
Keep going
Back to the full sous vide guide, the Pork Meat Wiki, or find a farm selling pork near you. Recipe to try: Sous Vide Pork Chops.
Frequently asked questions
What temperature for sous vide pork chops?
140°F is the sweet spot: juicy and just pink. Go to 145°F for traditional white pork. Cook 1 to 4 hours, then sear.
Is pink sous vide pork safe?
Yes. Pork held at 135 to 145°F for the times shown is fully pasteurized. The pink is moisture and myoglobin, not undercooking.