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.

Servings: 4–6

Prep time: 20 minutes
Cook time: 24 hours
Total time: 24 hours 20 minutes
Appliance: Sous vide stick + oven

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

Sous vide stick

Vacuum sealer + vacuum bags

Sousvide water container

Frying pan or oven for browning

Baking tray + foil

Blender or food processor

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.

Master slow-cooked flavour with sous vide

With the sous vide method, even the toughest cuts become meltingly tender.
Want more inspiration? Explore our complete SousVideKenner recipe collection for seasonal dishes, guides, and flavour-packed ideas.

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