Best Pork Roast Sous Vide

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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.

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.
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:

fresh herb sauce (5 minutes)
roasted red pepper sauce (5 minutes)
cranberry orange relish (5 minutes)
beef gravy recipe without drippings (5 minutes) if serving roast-style. Use chicken broth or beef broth or a combination of the two.
chunky applesauce (25 minutes) – or store-bought applesauce
peach chutney (30 minutes) or any kind of chutney you like.

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.

pork rib roast in ziploc — _{Heat water bath to the desired temperature. Seal pork roast in a sous vide bag or vacuum bag and place sealed bag in water bath. Alternatively, place roast in a freezer ziploc bag (as pictured) to use the water displacement method (see FAQ). Place in sous vide water bath to cook for 4-6 hours.}

pork roast in sous vide water bath — _{Heat water bath to the desired temperature. Seal pork roast in a sous vide bag or vacuum bag and place sealed bag in water bath. Alternatively, place roast in a freezer ziploc bag (as pictured) to use the water displacement method (see FAQ). Place in sous vide water bath to cook for 4-6 hours.}

Option 1: to serve as pork chops

pork chops in marinade on plate — _{Remove cooked pork roast and pat dry will with paper towels. Slice between bones into chops (one bone per chop). Combine marinade ingredients on a plate (or use a spice rub). Coat the chops. Heat grill to high heat. Grill for 1 minute per side to brown. Or sear in a very hot pan.}

3 pork chops on grill — _{Remove cooked pork roast and pat dry will with paper towels. Slice between bones into chops (one bone per chop). Combine marinade ingredients on a plate (or use a spice rub). Coat the chops. Heat grill to high heat. Grill for 1 minute per side to brown. Or sear in a very hot pan.}

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.

Recipe 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

You might also like this quicker option – instant pot pork roast with onion gravy. or a more traditional pork rib roast – rack of pork – cooked in the oven.

Love sous vide cooking?

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

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