Sous Vide Pork Roast with Golden Beets and Fennel
A pork roast is something you want to get right every time. Sous Vide Pork Roast ensures it turns out just how you like it, all the time.
Some meals, I don’t want to second-guess myself. I want to know that it will be juicy and tender then I can sear it after for that delicious crust. This is one of those recipes.
Grab the sous vide out of the cupboard and let’s get to work.
Sous Vide Roast Pork
To make this delicious roast, you’ll need to make a dry rub with the following 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
If you like, double or triple the recipe and use this rub on your favorite meats this summer on the grill! Make sure to store it in an air-tight container like a mason jar or an old spice jar.
I used a 3½ – 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces, for this recipe.
Pork Roast Side Dish:
For this pork roast, I opted for some roasted veggies.
- 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
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Ingredients
- Dry Rub:
- 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
- 3½ – 4 lbs. pork shoulder roast trimmed and cut into 4 pieces
- 2 T. extra virgin olive oil
- Side dish:
- 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
Nutrition
Check out more sous vide recipes! I’ve got Sous Vide Strip Steak and Sous Vide Chicken Breasts that are a must-try!
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