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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
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Prep Time 30 minutes
Cook Time 1 day 1 hour
Total Time 1 day 1 hour 30 minutes
Course Game Day Snack, Lunch, Snack
Cuisine North American
Servings 24 Sandwiches

Equipment

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)
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