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Best Pork Roast Sous Vide

Tender, succulent and perfectly cooked the way you like it every time. That’s the beauty of the sous vide cooking method. 

This recipe for pork roast sous vide uses a bone-in pork loin rib roast – sort of like the prime rib of pork (yum!)- and can be served two ways. 

sliced pork rib roast on plate with cranberry relish
Roast-style: After sous vide, pork roast is grilled or seared for a minute, sliced off bones, then carved.
3 pork chops on plate with cut up meat 1
Pork chop style: After sous vide cooking, pork roast is cut into chops, seasoned, then grilled or seared.

Two ways to finish and serve the pork roast

I experimented with two different ways to finish and serve the sous vide pork rib roast. The cooking process with the sous vide method is exactly the same. Just the final step is different.

  1. Chop-style: The first way is to cut the cooked pork roast into chops, season the chops in a simple marinade, then quickly sear them for a minute on the BBQ.
  2. Roast-style: The second way (more traditional roast-style) is to quickly sear the cooked pork roast, slice off the bones as you would for a beef prime rib roast, then carve the meat and serve with a gravy, relish or sauce. We have options for those…

Which is the best way? This really comes down to personal preference.

  • Both ways are easy with minimal hands on time.
  • Both need to be seared for two minutes in a cast iron skillet or on the grill. I tend to use the grill to avoid an extra pan.
  • I suggest a gravy, relish or sauce for the roast style option, but the meat stays incredibly moist and tender this way, maybe a bit more than the chops.

Cook Time and Temperature

The only way to find the right temperature for you, as with all sous vide recipes, is to experiment.

If you are a little bit hesitant to eat pink pork, go for at least “medium”. Pink pork is perfectly safe according to the FDA. The rules have changed and we no longer need to cook pork until it is gray and dry. But it’s hard to make the switch for those who were taught to cook pork to well done back in the day.

All the following temperatures are safe as they kill off all bacteria.

Here’s a guide to get you started:

  • 135F/57.2C – medium rare
  • 140F/60C – medium, still pretty juicy
  • 145F/62.8C – medium well, chop-like texture, not as juicy
  • 150F/65.6C – well done, not very juicy

Many well known sous vide chefs choose a temperature between 137-140F/58.3-60C. I like 140F/58.3C.

Cooking Time: This depends on how thick the meat is and how tender you like it. Since a pork rib roast is quite thick, I suggest a minimum of 4 hours and a maximum of 6 hours.

What to serve with sous vide pork roast

Here are some of my favorite condiments to eat with pork:

Step by Step

rack of pork seasoned on plate
Season generously with kosher salt, black pepper, garlic powder and a sprig of rosemary or fresh thyme.

Option 1: to serve as pork chops

3 grilled pork chops on plate

Option 2: serve roast-style

rack of pork rib roast on grill
Pat dry roast with paper towels. Coat with a bit of olive oil and seasonings. Grill or sear roast for a minute on each side.
pork rib roast sliced on cutting board
Slice off the bones, then carve the meat into slices.
sliced on pork rib roast on plate with gravy
Serve with gravy, cranberry sauce, applesauce or other condiments you like.

FAQ

Can I use a regular ziploc bag to sous vide?

Yes, no problem. If you don’t have a vacuum sealer and vacuum seal bag, you will need to use the displacement method which means lowering the bag with the meat into the water, unsealed, until it is an inch above the water line. When as much air as possible is pushed out, seal the bag. 

Can I sous vide a frozen pork rib roast?

Yes, add an extra hour to the cooking time.

Should I brine the pork roast before sous vide?

It is not necessary. You can if you want to, though, with a dry or wet brine. Some believe the salt adds great flavor.

How much bone-in pork roast do I need per serving?

With a bone-in pork roast, figure 3/4 pound (340 grams) per person, give or take a bit depending on appetites.

What cut is a pork rib roast?

A pork rib roast is a pork loin roast with bones/ribs. It’s also called a pork loin rib roast or a center-cut rib roast. I prefer the ones with the tender cap around the edge.

Tailor To Your Taste

  • Serve the pork rib roast as chops or as a sliced roast.
  • Use your favorite spice rub for the roast instead of the seasonings in the recipe.
  • Buy a condiment to serve with the pork roast such as applesauce or chutney,

Shortcuts

  • Serving the rib roast as chops or as a sliced roast take about the same time. Using the grill saves on smoking up the kitchen and washing a skillet (so I grill whenever possible).
  • Buy condiments to serve with the pork instead of making them.
  • Use a rub you have on hand (if turning the roast into chops) instead of making your own marinade.

Make Ahead

  • Same day: The pork rib roast can be left in the hot water bath for up to 6 hours.
  • A day or two ahead: Plunge the bagged roast into an ice bath, then refrigerate it for up to 2 days. 
  • To warm up roast before searing: Retherm the pork roast by plunging it back into a sous vide water bath. Proceed with the recipe (in chop form or roast form) as per the recipe.

Other sous vide pork recipes you might like

Love sous vide cooking?

Check out our best sous vide recipes with some great tips for beginners.

sliced pork rib roast on plate with cranberry relish
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Best Pork Roast Sous Vide

Tender, succulent and perfectly cooked the way you like it every time. That's the beauty of the sous vide cooking method. This recipe for pork roast sous vide uses a bone-in pork loin rib roast – sort of like the prime rib of pork (yum!)- and can be served two ways. 
Prep Time5 mins
Cook Time4 hrs
Sear2 mins
Total Time4 hrs 7 mins
Course: Main Course
Cuisine: American
Servings: 3
Author: Cheryl

Equipment

  • Sous vide device: Immersion circulator OR a sous vide machine (box oven-type); and a sous vide container or medium-large pot.

Ingredients

  • 2.25 pounds pork rib roast, bone-in, Note 1 3 bones

Seasonings

  • kosher salt, black pepper, dried rosemary or thyme (or 1-2 sprigs fresh), garlic powder, plus a teaspoon olive oil before searing

Marinade (use if cut into pork-chops and seared)

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon or grainy mustard
  • 1/2 teaspoon dried rosemary or thyme
  • salt and pepper to taste
  • Optional: a splash of maple syrup, a dash of balsamic vinegar or a squeeze of lemon juice

Instructions

  • HEAT SOUS VIDE WATER BATH: Heat sous vide water to desired temperature. I use 140F/60C for medium (slightly pink, tender, moist, fairly juicy)
    °135F/57.2C – medium rare
    °140F/60C – medium, still pretty juicy
    °145F/62.8C – medium well, chop-like texture, not as juicy
    °150F/65.6C – well done, not very juicy
  • PREPARE PORK RIB ROAST : Season roast generously with salt, pepper and garlic powder. And a bit of dried rosemary or a sprig of fresh rosemary (don't overdo the rosemary as it's very powerful). Thyme can be substituted.
  • BAG AND COOK SOUS VIDE: To use the water displacement method, place pork in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out. When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal pork roast and plunge into water). If you are using a sous vide self contained 'oven', put on lid.
    Cook for 4 hours minimum and 6 hours maximum.
  • FINISH PORK LOIN : Remove pork loin from bag and pat dry well with paper towels.
    To finish it roast-style: Coat with a little bit of olive oil, season again with salt, pepper and a sprinkle of dried rosemary or thyme.
    °To grill: Heat grill to high (500F/260C or higher) for 10-15 minutes. Grill roast on all sides for a maximum of one minute per side.
    °To pan sear: Heat a heavy skillet to medium-high heat. Sear pork roast on all sides for a maximum of 1 minute per side.
    Transfer to a cutting board. Slice off bones, separating them from the bulk of the meat. Then slice the meat and serve with a condiment or gravy or your choice. Note 2.
    To finish as pork chops: Stir marinade ingredients together on plate. Cut roast between bones into chops (one bone per chop). Coat both sides of chops with marinade. Grill or pan sear chops as above. Serve immediately with a condiment if you like, Note 2.
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Notes

  1. Pork rib roast: 3 bones will serve 2-3 people. 4 bones will serve 3-4 people. 5 bones will serve 5-6 people. 
  2. Condiments to serve with pork roast
  3. Make Ahead: 
    • Same day: The pork rib roast can be left in the hot water bath for up to 6 hours.
    • A day or two ahead: Plunge the bagged roast into an ice bath (half ice, half water) for 15-20 minutes to cool more quickly, pour out the juices in the bag, reseal the bag, then refrigerate it for up to 2 days. 
    • To warm roast before searing: Retherm pork roast by plunging it into a sous vide water bath at 135F/57C for an hour. Proceed with the recipe (in chop form or roast form) as above.
 
Nutrition values are estimates and do NOT include the marinade for the pork chops or any condiments served with the pork chops/roast. 

Nutrition

Nutrition Facts
Best Pork Roast Sous Vide
Amount Per Serving (0 g)
Calories 418 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 130mg43%
Sodium 126mg5%
Potassium 757mg22%
Protein 46g92%
Vitamin A 18IU0%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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