Sous Vide Pork Butt

This sous vide pork butt is perfectly cooked meat that's packed with tangy, spicy, umami flavor and melt-in-your-mouth deliciousness.

Course Main Course

Cuisine American, Filipino

Cook Time 2 10

Rest time 8

Total Time 2 8 10

Servings servings

Calories 271kcal

Season the pork butt with the salt and pepper and let it sit in the fridge, uncovered, overnight.
Heat a sous vide water bath to 145°F (62.5°C) degrees. *There are additional temperature cooking options above in the post for any preference you may have.
Combine the pork with the remaining ingredients (except avocado oil) in a vacuum seal bag or a Ziploc bag if using the water displacement method.
Cook for 48 hours.
Remove from the water bath and reserve the liquid in a saucepan.
Heat the saucepan and simmer for 3-4 minutes.
Thoroughly pat the pork butt dry with paper towels.
Heat a cast iron skillet over high heat until smoking, then add the avocado oil.
Add the pork butt and brown on all sides, about 60 seconds per side.
Remove, slice and serve drizzled with the simmered bag sauce.

Add additional pepper if you want it to have more of a punch like traditional adobo.

Add additional broth to the bag sauce if needed to make more or dilute the flavor (unlikely).

You can cook the roast straight from frozen also. However, you miss out on the overnight salting which helps the pork become ultra flavorful.

If your pork has a bone it in, I recommend using the water displacement method to avoid the bone puncturing a hole in the bag.

As the pork cooks for 24-28 hours, water may start to evaporate from the water bath. If this happens, just top up the bath with more water.

If the pork shoulder starts to float in the water bath, use something heavy to weigh it down. I like to use a sous vide sinker weight.

Instead of searing it, you can smoke it - just make sure the internal temperature of the roast doesn't rise above 145°F (62.5°C) and start to overcook.