Sous vide pulled porchetta with crispy finish
This juicy pulled porchetta is slow-cooked sous vide for hours to achieve maximum tenderness and flavour. A fragrant rub of garlic, rosemary, and sage infuses the meat deeply, while the final oven broil creates irresistible crispy edges. It’s a show-stopping dish perfect for holidays, Sunday dinners, or gourmet sandwiches.
Pair it with roasted vegetables or load it into buns with provolone for an unforgettable porchetta sandwich.
Ingredients
- ±3.5–4 kg boneless pork shoulder (rolled or flat)
- 2 tbsp Italian seasoning
- ½ cup fresh parsley (curly)
- 2 tbsp dried rosemary
- 5 fresh sage leaves
- 1½ tsp fennel seeds
- 5 garlic cloves
- 1½ tbsp sea salt
- 2 tsp black pepper
- 2 tbsp olive oil
- 1 large white onion, sliced
- 5 celery stalks, chopped
- 200 g cremini mushrooms
- Butcher’s twine (if needed)
Equipment
Preparation method
1. Prepare the herb paste
In a food processor, blend parsley, rosemary, sage, garlic, fennel seeds, salt, pepper, and Italian herbs into a thick herb paste.
2. Season the pork
Rub the herb mixture generously over the pork shoulder. If your cut is flat, roll and tie it with butcher’s twine. Let it rest in the fridge for at least 4 hours or overnight for deeper flavour infusion.
3. Seal and sous vide
Vacuum seal the seasoned pork and preheat your sous vide water bath to 74°C. Submerge the sealed pork and cook for 24 hours. Make sure it stays fully submerged.
4. Prepare the vegetables (optional)
Just before serving, sauté the onion, celery, and mushrooms in olive oil until soft and golden. Set aside.
5. Finish in the oven
Once cooked, remove the pork from the bag and discard excess juices and twine. Shred the meat with two forks. For extra flavour, spread the shredded pork on a foil-lined baking tray with a spoonful of juices and broil at 220°C for 5–10 minutes, or until the edges start to crisp. Stir and repeat once for even browning.
Serving ideas
Serve warm with the sautéed vegetables, creamy polenta, or in a crusty sandwich with provolone cheese. This pulled porchetta is also perfect for meal prep or festive sharing platters.
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