Sous Vide Pork Roast

Change up your Sunday roast with this Sous Vide Pork Roast. It’s an easy way to feed a crowd and the pork turns out tender and juicy!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 6

Marinating Time 8

Total Time 14 15

Servings people

Calories 138kcal

Combine all the ingredients in a bowl, except the pork, and mix together.
Place the pork roast in a vacuum seal bag and pour the marinade/sauce ingredients over the top.
Vacuum seal the bag and let marinate in the fridge for 8 hours or overnight.
Heat a sous vide water bath to 134F degrees.
Place the vacuum sealed pork in the water bath and cook for 6 hours.
Remove the pork from the bag and pour the sauce into a saucepan. Simmer for 2-3 minutes then set aside.
Heat a skillet over medium high heat and add 1 tablespoon avocado oil (substitute coconut, vegetable or canola oil).
Sear the pork for 30-60 seconds per side, until browned. (Be careful not to cook longer or the pork may overcook).
Slice the pork and serve drizzled with the bag sauce.

When buying a pork roast, make sure it will fit in your sealable bag and your water bath. If it’s too big, you may need to cut the roast down.
Keeping bacteria out of the sealable bag is important, so make sure you properly remove the air as it seals.
If air gets in the bag, just open it, let the air out and reseal it.
The pork roast may also start to float in the water bath. I like to use a sous vide sinker weight or something heavy to prevent floating.
The skillet should be hot before adding the pork so it sears quickly without overcooking.
Be careful not to brown the pork roast for more than 30-60 seconds per side as it might start to dry out.
Once the pork comes out of the skillet, let it rest for 10 minutes before slicing. This will allow time for the juices to redistribute throughout the roast.