Sous Vide Pulled Pork With Arby's-Leaning BBQ Sauce

Juicy, shreddable sous vide pulled pork finished under the broiler for browned edges, plus a tangy-sweet BBQ sauce that leans toward Arby’s sauce. This is pulled pork for people who want repeatable results, minimal babysitting, and a sandwich that tastes like it has a secret (it does, and the secret is temperature control).

Snapshot

• Implements: sous vide circulator; large pot or sous vide container; vacuum sealer or heavy freezer bag; sheet pan; broiler; mixing bowl; tongs; two forks
• Cooker setting: 165°F (74°C) water bath for 18–24 hours
• Oven setting: broil on high (5–10 minutes total)
• Batch size: 6–8 servings (more if you are making smaller sandwiches)

Ingredients

Pork and rub

• 3 lb boneless pork shoulder (pork butt), thawed
• 2½ Tsp kosher salt
• 2 Tsp brown sugar
• 1½ Tsp paprika
• 1 Tsp garlic powder
• 1 Tsp onion powder
• ½ Tsp black pepper
• Optional: ½ Tsp mustard powder
• Optional: ½ Tsp ground cumin

Arby’s-leaning BBQ sauce

• 1 cup ketchup
• ½ cup water
• ⅓ cup apple cider vinegar
• ⅓ cup brown sugar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp yellow mustard
• 1 Tsp onion powder
• 1 Tsp garlic powder
• ½ Tsp paprika
• ¼ Tsp black pepper
• Optional: pinch of cayenne

Method

1. Thaw and prep

   Thaw the pork shoulder completely. Pat it dry. If there is a thick fat cap, trim it down to about ¼ in so you keep richness without blocking seasoning.

2. Season the pork

   Mix the rub ingredients. Coat the pork shoulder on all sides. Let it sit for at least 20–30 minutes at room temperature while you set up the water bath (or refrigerate it overnight if you are planning ahead).

3. Bag it

   Vacuum seal the pork, or use a heavy freezer bag and the water displacement method. Do not add liquid to the bag. You want concentrated pork juices, not boiled pork vibes.

4. Sous vide

   Cook at 165°F (74°C) for 18–24 hours.

   For a 3 lb boneless shoulder, 20 hours is a great target. Shorter will still work, but you may get slightly chunkier shreds.

5. Make the BBQ sauce

   While the pork cooks (or right before serving), combine all sauce ingredients in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer.

   Simmer uncovered for 15–20 minutes, stirring occasionally, until glossy and pourable. Taste and adjust:

   • More tang: add 1–2 Tsp vinegar
   • More sweet: add 1–2 Tsp brown sugar
   • More “Arby’s”: add ¼–½ Tsp onion powder and an extra ½ Tsp mustard

6. Broil to finish

   When the pork is done, remove it from the bag and reserve the juices. Skim off the fat if you feel like it (optional, but helpful if there is a lot).

   Pat the pork very dry and place it on a foil-lined sheet pan. Broil on high for 5–10 minutes total, turning once, until you get browned edges and a little crust.

   Rest 10–15 minutes.

7. Shred and sauce

   Shred the pork with two forks (or your hands once it is cool enough). Add a few tablespoons of the reserved juices back into the meat until it tastes richer and more porky.

   Toss with BBQ sauce to taste. Start light, then add more. Pulled pork should taste like pork first and sauce second.

Notes, swaps, and guardrails

Why this method works

Pork shoulder is loaded with connective tissue. Long, steady heat turns collagen into gelatin, which is what makes pulled pork feel silky and moist instead of dry and stringy. Sous vide keeps the meat at a precise temperature long enough to do that conversion without pushing the muscle fibers into full squeeze-out mode.

The broiler step is there for aroma. Browning creates the flavors your brain associates with roasting and barbecue, even if there is no smoker involved.

Sauce vibe tuning

This sauce is intentionally not smoky. It is tangy, sweet, and onion-forward. That is the “Arby’s adjacent” lane.

• For a little more bite: add 1 Tsp prepared horseradish (optional, but very on-theme for roast beef sandwiches)
• For a little more warmth: add ¼ Tsp cayenne or a pinch of white pepper
• For a thicker sauce: simmer 5–10 minutes longer

Storage and reheat

• Refrigerate pulled pork (lightly sauced or unsauced) in an airtight container for up to 4 days.
• Freeze in portions for up to 3 months.
• Reheat gently in a covered skillet with a splash of reserved juices or water, or in the microwave in short bursts, stirring between.

Pressure cooker shortcut (if you need it later)

You can season, brown, add 1 cup water + 2 Tbsp vinegar, then pressure cook about 60–75 minutes (depending on thickness), natural release, shred, and sauce. Texture will be softer and less “strand-perfect,” but still very good.

• Do not skip drying the pork before broiling. Wet meat steams instead of browns.
• Do not add liquid to the sous vide bag. You want concentrated juices, not diluted pork stock.
• Do not sauce heavily before broiling. Sauce burns fast under the broiler.

Credit where it’s due

This recipe is informed by the general Serious Eats approach to sous vide pork shoulder (long cook for collagen conversion, then high-heat finish for browning), adapted to a smaller 3 lb boneless roast and paired with an intentionally fast-food-leaning BBQ sauce profile.