Sous Vide Pork Roast
Hands-off for this Sous Vide Pork Roast cooked using a precision method for Sunday dinner that is guaranteed to be tender and juicy.
Servings: 6
Calories: 299kcal
Ingredients
- 3 pound pork roast
- 2 teaspoons salt
- garlic powder
- black pepper
- smoked paprika
- thyme fresh
Instructions
- Heat the sous vide water bath to 145℉ degrees for a sliced roast finish. 165℉ for a pulled pork finish.
- Sprinkle seasonings all over the pork roast.
- Seal the pork roast in your vacuum sealer (or use a high quality zip top freezer bag) using the moist seal setting.
- Place the pork roast into the water bath and cook for 18 to 24 hours.
- Remove the pork from the water bath, open the bag and allow it to rest while heating the oven broiler.
- Reverse sear the pork roast by carefully, placing in a broiler-safe pan such as an iron skillet and brown each side. Achieving a brown crust will only take 45-60 seconds per side.
- Slice the pork against the grain.
Nutrition
Calories: 299kcal | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 886mg | Potassium: 848mg | Calcium: 12mg | Iron: 1mg
