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Auto-summarize: ATLAS/Cooking/Sous Vide/Pulled Pork.md

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---
created: '2026-04-05T05:57:02+00:00'
id: 4824e04a-e38f-4e8c-b1cb-77e4f5d449ef
links: []
modified: '2026-04-05T05:57:02+00:00'
summary: 'This note explains how to cook pulled pork sous vide: set the precision
cooker to 165°F (74°C) for pulled texture or 145°F (63°C) for sliceable pork, then
cook sealed pork for 18-24 hours, and it can be refrigerated for up to a week before
finishing.'
tags: []
title: Pulled Pork
---
To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing.
From <[https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html](https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html)>