Sous-Vide Pulled Pork Sliders.
Pull-apart, shreddable tender pork butt, tossed with BBQ sauce and piled onto brioche buns. A layer of cheese, a drizzle of sauce, pickles, chilies, and a brush of garlic butter takes these sliders to the next level!
The ideal way to cook a tough piece of meat, like a pork shoulder, is to cook at a low temperature, for a long period of time. This results in juicy, flavourful, fall apart meat. Cooking Sous-vide ensures precision temperature control without having to babysit the process. All you need to do is occasionally top off the water in the sous-vide bath, as it will evaporate during a long cook like this.
This 8-pound pork shoulder was well seasoned before being cooked in a sous-vide bath for 26 hours. Then torched, shredded, sauced and loaded onto brioche buns with provolone, sauce, spicy pickles, and chilies. Brushed with garlic butter, tossed in the oven until the cheese was bubbling and the buns were golden.
I make extra pork, then place the leftovers into vacuum sealed bags and freeze for an easy ingredient to add to future meals: Pulled Pork egg bennies for brunch. Pulled Pork tacos or lettuce wraps for a lighter lunch or dinner. Pulled Pork chilli, stew or a pork ragu served over pasta, make soul satisfying comfort meals.
Watch how these Sous-Vide Pulled Pork Sliders were made here.
Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.
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Cheers! James & Elaine
Sous-Vide Pulled Pork Sliders
- 5 to 8 pound Pork Butt divided into 4 pieces to fit into a vacuum sealed bag
- ¼ cup dry rub recipe below or store bought
- 2 ½ cups BBQ sauce recipe below or store bought
- ½ cup garlic butter recipe below or store bought
- 24 mini brioche buns
- 24 slices of pickles to fit the size of the buns, I use spicy
- Pickles chilies or jalapeños 2 to 3 slices per slider
- 14 ounces sliced provolone, 18-20 slices
Pork Butt Rub:
- 1 tablespoon brown sugar
- 1 tablespoon course salt
- 2 teaspoons paprika
- 1 teaspoon freshly ground pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 cups ketchup
- ½ cup apple cider vinegar
- ¼ cup packed brown sugar
- 2 tablespoons hot honey
- 1 to 2 tablespoons hot sauce add to personal heat preference
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves chopped
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4-6 cloves of garlic minced (depending on size, potency & preference).
- 1 stick ½ cup of butter at room temperature.
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of finely chopped parsley
Cook the Pork:
- Preheat the sous vide water bath to 165°F.
- In a small bowl, mix all the rub ingredients together.
- Use paper towels to pat the meat dry. Coat the pork well with the dry rub and let sit at room temperature for 30 minutes before cooking.
- Place the coated pork in a vacuum seal bag and use the vacuum pump to remove all the air.
- Submerge the sous vide bag in the water.
- Cook for 24-26 hours.
- Remove the bag from the sous vide bath, then remove the pork from the bag and place on a rack over a sheet pan.
- Use paper towels to pat the meat dry.
- Torch or broil until edges are crisp and slightly charred (5-7 minutes turning a few times to ensure even charring).
- Shred the pork. Set aside until ready to use.
Make the BBQ Sauce:
- Add all the sauce ingredients (except the cornstarch and water) to a medium saucepan and whisk together over medium heat. In a small bowl make a slurry of the cornstarch and water by whisking until smooth. Pour the slurry into the saucepan and whisk to incorporate. Allow to come to a low boil, then reduce the heat to low. Allow to simmer until thickened, about 8 to 10 minutes.
- Serve immediately or allow to cool then store in an airtight container in the refrigerator for up to a week.
Prepare the Garlic Butter:
- Add all the butter ingredients to a mini food processor and blitz to combine.
- If using within a couple of hours, leave at room temperature so it is easier to brush on. Otherwise cover tightly and refrigerate for up to a week. *Remove from the fridge 2 hours before using.
Make the Sliders:
- Preheat the oven to 450°F.
- Slice the buns in half and lightly toast under the broiler or on the grill.
- Layer slices of cheese on the bottom bun, overlapping the bun edges.
- Place the amount of pork required for the number of sliders being prepared in a bowl. Add just enough BBQ sauce to lightly coat the pork and toss to combine.
- Add a pile of pulled pork to each bottom bun.
- Drizzle with more BBQ sauce.
- Top with a pickle and pickled chilies.
- Cover with the top half of the bun.
- Brush the top of the bun with garlic butter.
- Place sliders in the oven and bake until the tops of the buns are toasted and cheese is melty.
- Serve and enjoy!
- TIP: I make extra pork, then place the leftovers into vacuum sealed bags and freeze for an easy ingredient to add to future meals: Pulled Pork egg bennies for brunch. Pulled Pork tacos or lettuce wraps for a lighter lunch or dinner. Pulled Pork chilli, stew or a pork ragu served over pasta, make soul satisfying comfort meals.
- Yields: 24 sliders (with leftover pork varying based on size of pork butt)
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