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    Home » Game Day Snacks

    Sous-Vide Pulled Pork Sliders

    Published: Feb 10, 2023 by Zimmy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    A side view of pulled pork sliders with BBQ sauce.

    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!

    A pork slider getting lifted up with a cheese pull.

    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.

    Various stages of sous-vide cooking.

    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.

    TRIED THIS RECIPE?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    A side view of pulled pork sliders with BBQ sauce.

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 day d 1 hour hr
    Total Time 1 day d 1 hour hr 30 minutes mins
    Course Game Day Snack, Lunch, Snack
    Cuisine North American
    Servings 24 Sandwiches

    Equipment

    • 1 ZWILLING FRESH & SAVE sous-vide starter set.

    Ingredients
      

    • 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

    BBQ Sauce:

    • 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

    Garlic Butter:

    • 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

    Instructions
     

    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!

    Notes

    • 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)
    Keyword How to make sliders recipe?, pulled pork sliders on hawaiian rolls, pulled pork sous vide temp, recipes for pulled pork sliders, sauces for pulled pork sliders, sous vide pork recipes, sous vide sliders, toppings for pulled pork sliders
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. OC

      May 08, 2023 at 10:37 am

      5 stars
      Zimmy, this was delicious! The pork was perfectly done and I only wish I had made more (because everyone at it all up). One minor tweak to the recipe was hatchetting the top of the brioche buns so more of the garlic butter could seep in. Keep the great ideas coming.

      Reply
      • Zimmy

        May 10, 2023 at 9:18 am

        Hello OC!
        Thank you so much for taking the time to stop by to let us know how much you enjoyed this recipe!
        Great tip for those who love extra garlic butter!
        Have a wonderful day!
        Elaine & Zimmy (James)

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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