How to Sous Vide Pork
Sous vide pork turns out much more moist and flavorful than most traditional preparations.
Note: You can jump directly to the sous vide pork time and tempertaures.
The cut of pork you are sous viding will greatly affectg the time and temperature you will use. Below I have recommendentaions for the majority of pork cuts. You can use them as a guide for developing your own favorites. In most cases the recommendations also work well with boar.
Note: For a much more detailed look at cooking pork, I highly recommend reading my article on How to Sous Vide Pork and Boar.
Most of the cuts below can have a few different options including "Chop-Like" and up to three "Braise-Like" braising entries.
Chop-Like
Following the "Chop-Like" entry will result in a final dish that has the texture and doneness of a good pork chop. My recommended temperatures for ?Chop-Like? pork is 135°F (57.2°C), 140°F (60°C), or 145°F (62.8°C), with 140°F (60°C) being my favorite. Once you've tried it a few times you can easily tweak the temperature for other sous vide cooks to achieve the doneness you want.
- Sous Vide Pork Doneness Temperatures
- Medium Rare: 135°F to 139°F (57.2°C to 59.4°C)
- Medium: 140°F to 145°F (60°C to 62.8°C)
- Well Done: Above 145°F (62.8°C)
Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than a few hours. For wild game, you should make sure to use a high enough temperature to kill any parasites present in it.
For the timing, you usually will be given a specific range that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days". For more information about the range, you should read my article Sous Vide Time Range Explained.
Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts on the Sous Vide Cooking Times by Thickness for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.
Braise-Like
Some cuts can also be traditionally braised or smoked. There are many different variations you can go with for braising, but I give three recommendations for each one to get you started.
Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:
- Sous Vide Pork Braising Temperatures
- 156°F (68.8°C) for a shreddable, but still firm texture
- 165°F (73.9°C) for a more fall apart texture
- 176°F (80.0°C) for a really fall apart texture
From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.
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Sous Vide Pork Temperatures and Times
There are two main benefits to cooking pork with sous vide. The first is that sous vide allows you to safely cook pork to medium-rare doneness. The other benefit is the ability to turn tenderize tougher cuts of pork through longer cooking times without drying them out.. Below are more sous vide time and temperatures for many of the specific items.
Sous Vide Pork Arm Steak
Since arm steak is such a tough cut of meat sous vide can greatly change how it normally tastes. I recommend 140°F (60°C) for 1 to 2 days but you can go higher or lower depending on your personal preference.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- How to sous vide pork arm steak
Sous Vide Pork Baby Back Ribs
Sous vide baby back ribs are one of my favorites! I usually do 150°F (65°C) for around 18 to 24 hours, it's tender but not too fall-apart. Others love 165°F (73.9°C) for 18 to 24 hours.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork baby back ribs
Sous Vide Pork Back Ribs
Sous vide back ribs are amazing and my favorite combination is probably 150°F (66°C) for around 18 to 24 hours, it's shreddable but not too fall-apart. Other people enjoy 165°F (73.9°C) for 18 to 24 hours.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork back ribs
Sous Vide Pork Belly
Fatty and flavorful, sous vide pork belly is tender and moist. For a chop-like texture it takes 2 to 3 days at 140°F (60°C). A more traditional result is 150°F (66°C) for 12 to 24 hours.
- Chop-Like
- Medium-Rare:
135°F for 2 to 3 Days (57.2ºC)
- Medium:
140°F for 2 to 3 Days (60.0ºC)
- Well Done:
145°F for 2 to 3 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
- Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
- More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
- Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
- How to sous vide pork belly
Sous Vide Pork Blade Chops
Blade chops are among the toughest of the pork chops, so they usually need extended sous vide times for 8 to 12 hours. I usually do 140°F (60°C) but some people like it higher at 145°F (62.8°C).
- Chop-Like
- Medium-Rare:
135°F for 8 to 12 Hours (57.2ºC)
- Medium:
140°F for 8 to 12 Hours (60.0ºC)
- Well Done:
145°F for 8 to 12 Hours (62.8ºC)
- How to sous vide pork blade chops
Sous Vide Pork Blade Roast
Since blade roasts are such a tough cut of meat, sous vide can greatly change their texture. For a chop-like texture I suggest 140°F (60°C) for 1 to 2 days, or 150°F (66°C) for a more traditional result.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork blade roast
Sous Vide Pork Boston Butt
Boston butt is very similar to pork shoulder and is one of the tougher cuts of the pig. My favorite is 150°F (66°C) for 1 to 2 days, or 165°F (74°C) for 18 to 36 hours for pulled pork.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork boston butt
Sous Vide Pork Butt Roast
A pork butt roast is one of the tougher cuts of the pig. My favorite is 150°F (66°C) for 1 to 2 days, or 165°F (74°C) for 18 to 36 hours for pulled pork.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork butt roast
Sous Vide Pork Chops
Pork chops are a staple around my house and I almost always cook them sous vide at 140°F (60°C). There are several different types so the timing ranges from 2 to 4 hours to 8 to 12 hours, depending on the type.
Sous Vide Pork Country Style Ribs
Country style ribs are very similar to pork shoulder, and are sometimes cut directly from it. For a chop-like texture they can be sous vided for 18 to 36 hours, I do 140°F (60°C), or 150°F (66°C) for braised.
- Chop-Like
- Medium-Rare:
135°F for 18 to 36 Hours (57.2ºC)
- Medium:
140°F for 18 to 36 Hours (60.0ºC)
- Well Done:
145°F for 18 to 36 Hours (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 9 to 24 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 9 to 18 Hours (68.9ºC)
- More Fall Apart: 165°F for 6 to 14 Hours (73.9ºC)
- Really Fall Apart: 176°F for 4 to 9 Hours (80.0ºC)
- How to sous vide pork country style ribs
Sous Vide Pork Fresh Side Pork
The pork side depends on how large it is but in general a cooking time of 2 to 3 days will result in very tender meat.
- Chop-Like
- Medium-Rare:
135°F for 2 to 3 Days (57.2ºC)
- Medium:
140°F for 2 to 3 Days (60.0ºC)
- Well Done:
145°F for 2 to 3 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
- Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
- More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork fresh side pork
Sous Vide Pork Ground Pork
With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. I personally prefer ground pork sous vided at 140°F (60.0°C) for 2 to 4 hours so little to no pink remains.
Sous Vide Pork Ham Roast
For a chop-like texture, if you prefer a ham roast cooked medium-rare try 135°F (57.2°C) or medium up the temperature to 140°F (60°C). They all need to be sous vided for 10 to 20 hours.
- Chop-Like
- Medium-Rare:
135°F for 10 to 20 Hours (57.2ºC)
- Medium:
140°F for 10 to 20 Hours (60.0ºC)
- Well Done:
145°F for 10 to 20 Hours (62.8ºC)
- How to sous vide pork ham roast
Sous Vide Pork Ham Steak
Ham steaks are very tender and only require a short amount of time to cook. They have a flavorful chop-like texture when cooked to either medium-rare 135°F (57.2°C) or medium 140°F (60°C) for 2 to 4 hours.
Sous Vide Pork Kabobs
Kabobs are typically made up of different cuts of meat but a good rule is 3 to 8 hours at either 135°F (57.2°C) or 140°F (60°C).
Sous Vide Pork Leg -Fresh Ham
The temp at which you sous vide a pork leg at depends on how large it is and what doneness you prefer. 10 to 20 hours at 135°F to 145°F (57.2°C to 62.8°C) will result in very tender chop-like textured meat.
- Chop-Like
- Medium-Rare:
135°F for 10 to 20 Hours (57.2ºC)
- Medium:
140°F for 10 to 20 Hours (60.0ºC)
- Well Done:
145°F for 10 to 20 Hours (62.8ºC)
- How to sous vide pork leg -fresh ham
Sous Vide Pork Loin Chop
Pork loin chops are already tender so just need to be heated through and pasteurized, usually 2 to 4 hours. They are often cooked to medium-rare at 135°F (57.2°C), medium at 140°F (60°C) or well done.
Sous Vide Pork Loin Roast
Pork loin roasts are wonderful to cook. They are full of flavor, juicy, and easy to work with. They are also tender so they just need to be heated through or pasteurized, usually 3 to 5 hours at 140°F (60°C).
Sous Vide Pork Picnic Roast
A picnic roast makes a great pulled pork, and a real interesting "chop-like" tender dish. My favorite is 150°F (66°C) for 1 to 2 days, or 165°F (74°C) for 18 to 36 hours for pulled pork.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork picnic roast
Sous Vide Pork Rib Chops
Rib chops are pretty tender but can often benefit from a few extra hours of tenderization time, usually 5 to 8 hours total is perfect. My favorite temperature is 140°F (60°C).
- Chop-Like
- Medium-Rare:
135°F for 5 to 8 Hours (57.2ºC)
- Medium:
140°F for 5 to 8 Hours (60.0ºC)
- Well Done:
145°F for 5 to 8 Hours (62.8ºC)
- How to sous vide pork rib chops
Sous Vide Pork Rib Roast
A pork rib roast is great when cooked at 140°F (60°C) 5 to 8 hours when the meat is slightly tenderized.
- Chop-Like
- Medium-Rare:
135°F for 5 to 8 Hours (57.2ºC)
- Medium:
140°F for 5 to 8 Hours (60.0ºC)
- Well Done:
145°F for 5 to 8 Hours (62.8ºC)
- How to sous vide pork rib roast
Sous Vide Pork Ribs
Sous vide ribs are amazing, whether they are spare, baby backs, or St. Louis style I usually turn to 150°F (65°C) for around 18 to 24 hours, it's tender but not too fall-apart.
Sous Vide Pork Sausage
Sous vide sausage always turns out tender, moist, and cooked perfectly. I like my sous vide sausage cooked at 140°F (60°C) for 2 to 3 hours, until pasteurized. Always sear them afterwards or the casings can be chewy.
Sous Vide Pork Shank
Pork shank becomes incredibly tender when cooked for 1 to 2 days at 140°F (60°C). If you want something like more traditional results you can cook them at any of the braise-like temperatures for 18-24 hours.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork shank
Sous Vide Pork Shoulder
Pork shoulder is a tough, fatty, and flavorful cut. It is also called a picnic roast. My favorite is 150°F (66°C) for 1 to 2 days, or 165°F (74°C) for 18 to 36 hours for pulled pork.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork shoulder
Sous Vide Pork Sirloin Chops
Pork sirloin chops are pretty tough and have a lot of bone and connective tissue. They are a mixture of loin, sirloin, and tenderloin and they can benefit from extended cooking times of 6 to 12 hours at 140°F (60°C).
- Chop-Like
- Medium-Rare:
135°F for 6 to 12 Hours (57.2ºC)
- Medium:
140°F for 6 to 12 Hours (60.0ºC)
- Well Done:
145°F for 6 to 12 Hours (62.8ºC)
- How to sous vide pork sirloin chops
Sous Vide Pork Sirloin Roast
A pork sirloin roast is tender when cooked at 140°F (60°C) for 6 to 12 hours when the meat is heated through and tenderized slightly.
- Chop-Like
- Medium-Rare:
135°F for 6 to 12 Hours (57.2ºC)
- Medium:
140°F for 6 to 12 Hours (60.0ºC)
- Well Done:
145°F for 6 to 12 Hours (62.8ºC)
- How to sous vide pork sirloin roast
Sous Vide Pork Spare Ribs
Rich, smoky, and tender... sous vide spare ribs are such a fantastic food! I always do 150°F (65°C) for around 18 to 24 hours, it's tender but not too fall-apart. Others love 165°F (73.9°C) for 18 to 24 hours.
- Chop-Like
- Medium-Rare:
135°F for 1 to 2 Days (57.2ºC)
- Medium:
140°F for 1 to 2 Days (60.0ºC)
- Well Done:
145°F for 1 to 2 Days (62.8ºC)
- Braise-Like
- Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
- Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
- More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
- Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
- How to sous vide pork spare ribs
Sous Vide Pork Spleen
For more information we suggest this article on pork spleen: "http://www.realfoodfans.com/2010/07/sous-vide-spleen.html
Sous Vide Pork Tenderloin
As the name suggests, pork tenderloin is a very tender cut but it also dries out quickly with traditional methods, making sous vide perfect! 3 to 4 hours at 140°F (60°C) is my favorite combination.
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