Sous Vide Pulled Pork Sliders

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No matter what the occasion, pulled pork always goes down a treat and is always a delight to find on the menu! It works in many recipes – wraps, tacos, pies, or even on its own. Try this delicious slow-cook sous-vide pulled-pork slider recipe, complete with salad and hand-cut wedges!


  • 1 kg pork shoulder
  • Desired sauce (we recommend BBQ sauce, or tabasco & greek yogurt)
  • 8 small-medium brioche buns
  • 4 large baking potatoes, chopped into thin wedge shapes
  • Drizzle rapeseed oil
  • Your favourite garden salad recipe
  • Salt and pepper
  • (Optional) Shredded cabbage for coleslaw


  1. The night before serving, set your sous vide water bath to 70˚C.
  2. In a food safety pouch, vacuum pack the meat using a vacuum sealer and place it gently in the water bath. If you have it, make sure to use an immersion grid so that the meat does not float.
  3. Leave to cook overnight.
  4. 1 hour before the pork will be ready to take out of the bath, pre-heat the oven to 200˚C fan-forced. Place the potatoes wedges on a baking tray, drizzle the rapeseed oil over the top of them, and sprinkle salt and pepper over the top. Leave them to cook for about 45 minutes or until crisp.
  5. Prepare your favourite salad.
  6. Once the pork has been cooked, take out of the vacuum bag and place in an ovenproof dish. Pull apart using two forks. If desired, drizzle some BBQ sauce all over the meat.
  7. Leave to crisp up in the oven or on the barbeque for 10 – 15 minutes.
  8. Take the wedges out of the oven.
  9. Start building your pulled pork buns & serve! Add coleslaw to your sliders for extra flavour.

Serves 4 (2 sliders each).

Time: 24 + 1 hours

Recipe derived from