Sous Vide Barbecue Pulled Pork Shoulder Recipe | Recipe Cart | Recipe Cart

Name: Sous Vide Barbecue Pulled Pork Shoulder Recipe | Recipe Cart | Recipe Cart
Total time: 21 min
Ingredients: For the Spice Rub:; 1/4 cup (50g) paprika; 1/4 cup (50g) dark brown sugar; 3 tablespoons (35g) kosher salt; 1/2 teaspoon (2g) Prague Powder #1 (optional; see note); 1 tablespoon (12g) whole yellow mustard seed; 1 teaspoon (4g) freshly ground black pepper; 2 tablespoons (20g) granulated garlic powder; 1 tablespoon (8g) dried oregano; 1 tablespoon (12g) whole coriander seed; 1 teaspoon (4g) red pepper flakes; For the Pork:; 1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25kg); 1/2 teaspoon (3ml) liquid smoke, such as Wright's Liquid Smoke (optional; see note); Kosher salt

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Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the

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Ingredients

For the Spice Rub:
1/4 cup (50g) paprika
1/4 cup (50g) dark brown sugar
3 tablespoons (35g) kosher salt
1/2 teaspoon (2g) Prague Powder #1 (optional; see note)
1 tablespoon (12g) whole yellow mustard seed
1 teaspoon (4g) freshly ground black pepper
2 tablespoons (20g) granulated garlic powder
1 tablespoon (8g) dried oregano
1 tablespoon (12g) whole coriander seed
1 teaspoon (4g) red pepper flakes
For the Pork:
1 whole boneless or bone-in pork butt (shoulder), 5 to 7 pounds total (2.25 to 3.25kg)
1/2 teaspoon (3ml) liquid smoke, such as Wright's Liquid Smoke (optional; see note)
Kosher salt