Recipie from https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html .
| 62.5 g of paprika | grind to fine powder to make rub | rub half of rub over | vac pack | cook in covered sous vide 74degC 18-24hours | pat dry and reserve liquid | rub on remaining rub | cook on wire rack on baking sheet in oven 150degc until has dark bark. Approx 1.5h | shred with forks in large bowl | mix | salt to taste |
| 62.5 g of dark brown sugar | ||||||||||
| 43.8 g of salt for rub | ||||||||||
| 1.2 tbsp of whole yellow mustard seeds | ||||||||||
| 1.2 tsp of freshly ground black pepper | ||||||||||
| 2.5 tbsp of garlic powder | ||||||||||
| 1.2 tbsp of dried oregano | ||||||||||
| 1.2 tbsp of whole coriander seeds | ||||||||||
| 1.2 tsp of red pepper flakes | ||||||||||
| approx whole boneless pork shoulder | ||||||||||
| 0.6 tsp of liquid smoke | ||||||||||
| reserved liquid | reduce | |||||||||
| 1.2 bottlesworth good quality BBQ sauce | ||||||||||
| salt | ||||||||||