Sous Vide Pulled Pork Sliders


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Juicy sous vide pork drenched in sticky BBQ sauce and served inside a delectable bun - what's not to like? 
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Ingredients for 2

  • 300g pork shoulder

  • 6 tbs (89 mL) BBQ sauce

  • 1 cup (237 mL) coleslaw mixture or julienned cabbage

  • 4 tbs (59 mL) mayo

  • 6 slider buns


  • Step 1

    Cook pork sous vide at 159.8F (71C) for 24 hours.

    • Finishing Steps

    • Step 0

      Shred the pork meat and mix it with BBQ sauce.

    • Step 1

      Mix the coleslaw mix or cabbage with mayo and put in slider buns.

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159.8 F / 71 C Recipe Temp
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