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Sous Vide Pork Roast with Roasted Vegetables

Sous vide is a method of cooking meat by Vaccum-sealing and immersing it in warm water. Cooking pork sous vide makes it tender, moist, and flavourful. This cooking technique is also liked by many because the food can't overcook when you are using it. You can add a side of roasted root vegetables to your sous vide pork roast for a wholesome meal.

SV Pork Roast

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Does The Meat Need To Be Thawed Before Cooking?

While cooking sous vide, there is no need to thaw the meat. You can take it out of the freezer and put it directly in the pot of heated water.

How Long Do I Need To Sous Vide Pork?

For this recipe, you need to sous vide pork for 24 hours at 145°F.

Can Pork Sous Vide Get Overcooked?

You certainly can't overcook the meat using sous vide; however, if left in the pot for too long, the texture of the meat will start degrading and might even get mushy.

Does Thickness Matter For Sous Vide?

The time required to cook the core of the meat in a sous-vide depends on its thickness, not on the weight. If the meat is twice as thick, it typically takes four times as long to cook all the way through.

SV Pork Roast

What Ingredients Will I Need?

Here is a list of all the ingredients you'll need for this delicious recipe;

Dry Rub Ingredients:

1 Tablespoon unsweetened cocoa powder

1½ teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon chipotle powder

1 teaspoon ground cloves

2 teaspoon salt

1 teaspoon ground black pepper

Pork Roast Ingredients:

3½ – 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces

2 Tablespoon extra virgin olive oil

Side Dish Ingredients:

3 large golden beets, peeled and sliced into half rounds

1 large fennel bulb, trimmed and sliced

1 large red onion, cut into thick slices

2 Tablespoon extra virgin olive oil

2 Tablespoon fresh thyme leaves

1 teaspoon garlic powder

Sea salt and black pepper, to taste

How To Make Sous Vide Pork Roast With Roasted Vegetables?

To start with, fill a container or a pot with water and attach the sous vide circulator to its side. Set the temperature of the pot to 145°F and the cooking time to 24 hours.

Let the water bath heat up and meanwhile, combine all the dry rub ingredients in a small bowl. Now gently rub the spice mixture into each pork shoulder section to thoroughly coat each side.

Place this seasoned pork into a large airtight plastic bag and remove as much air as possible while sealing it.

Once your water bath reaches the set temperature, carefully add the sealed bag. One thing to note here is that if enough air has been removed from the bag, it will sink in the container, and that's precisely what we want. You can also adjust the sous vide timer back to 24 hours if it's necessary.

SV Pork Roast
If the bag sinks in the container, it means that enough air has been removed.

Now wait 23 hours, and approximately one hour before the pork is done, preheat your oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking sheet and set it aside.

For roasted root vegetables, combine the beets, fennel, and red onion in a large bowl. Add olive oil, garlic powder, and fresh thyme to the vegetables and season with salt and black pepper to taste. Now gently toss the vegetables to combine all the ingredients.

Spread these seasoned vegetables onto the prepared baking sheet into a single layer without overcrowding. Now place them in the preheated oven and roast for 15 minutes. After 15 minutes, take out the vegetables, turn them and continue roasting for another 15-20 minutes or till they are nicely browned and fork-tender. Once done, remove your vegetables from the oven and set them aside.

Now check the sous vide, and once its cook time is complete, carefully remove the pork from the water bath and discard the liquid in the plastic bag. Transfer the cooked pork to a plate and gently tap dry with a paper towel.

SV Pork Roast

Place a large skillet over medium-high heat and heat two tablespoons of olive oil in it. Add the pork roast to it and sear on each side until golden brown, for approximately 2-3 minutes on each side.

Once done, remove the pork from heat and let it rest for 5 minutes before slicing it. Serve hot with a side of roasted vegetables. Enjoy your wholesome meal!

Points To Note

  1. Cut all your vegetables approximately ½” thick for this recipe.

2. The sous vide temperature for this recipe is 145°F. 

Serves 6

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Print
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Sous Vide Pork Roast with Roasted Root Vegetables


  • Author: Sara
  • Total Time: 24 hours 25 minutes
  • Yield: 6 1x

Ingredients

Scale

Dry Rub Ingredients:

1 T. unsweetened cocoa powder
1½  t. garlic powder
1 t. onion powder
1 t. smoked paprika
½ t. chipotle powder
1 t. ground cloves
2 t. salt
1 t. ground black pepper

Pork Roast Ingredients:

3½ – 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces
2 T. extra virgin olive oil

Side Dish Ingredients:

3 large golden beets, peeled and sliced into half rounds
1 large fennel bulb, trimmed and sliced
1 large red onion, cut into thick slices
2 T. extra virgin olive oil
2 T. fresh thyme leaves
1 t. garlic powder
Sea salt and black pepper, to taste


Instructions

Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 145°F and the cook time to 24 hours.

While the water bath heats up, combine the dry rub ingredients in a small bowl. Rub the spice mixture into each pork shoulder section until each side is thoroughly coated.

Place the seasoned pork into a large airtight plastic bag. Remove as much air as possible from the bag while sealing.

Once the water bath reaches the set temperature, add the sealed bag. (The bag should sink if enough air has been removed). Adjust the sous vide timer back to 24 hours, if necessary.

Approximately one hour before the pork is done, pre-heat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking sheet. Set aside.  

Combine the beets, fennel, and red onion in a large bowl. Add the olive oil, fresh thyme, and garlic powder. Season with salt and black pepper, to taste, and toss to combine.

Spread the seasoned vegetables onto the prepared baking sheet into a single layer without overcrowding. Place in the pre-heated oven and roast for 15 minutes before turning the vegetables. Return to oven and continue roasting for another 15-20 minutes or until nicely browned and fork tender. Remove from oven and set aside.

When the sous vide cook time is complete, remove the pork from the water bath and discard the liquid in the plastic bag. Transfer the pork to a plate and pat dry with a paper towel.

Heat two tablespoons olive oil in a large skillet over medium-high heat and add the pork roast. Sear on each side until golden brown, approximately 2-3 minutes per side.

Remove from heat and rest for 5 minutes before slicing. Serve immediately with the roasted root vegetables on the side. Enjoy!

 

Notes

Cut all vegetables approximately ½” thick for this recipe.

Sous Vide Temp: 145°F*

  • Prep Time: 10
  • Cook Time: 24 hours + 15 minutes

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