# Sous Vide Barbecue Pulled Pork Shoulder **Prep Time:** **15 minutes** **Cook Time:** **19 hours 30 minutes** **Yield:** Serves **8–12** ## Ingredients ### For the Spice Rub - 1/4 cup (50 g) paprika - 1/4 cup (50 g) dark brown sugar - 3 tablespoons (35 g) kosher salt - 1/2 teaspoon (2 g) Prague Powder #1 *(optional; see note)* - 1 tablespoon (12 g) whole yellow mustard seed - 1 teaspoon (4 g) freshly ground black pepper - 2 tablespoons (20 g) granulated garlic powder - 1 tablespoon (8 g) dried oregano - 1 tablespoon (12 g) whole coriander seed - 1 teaspoon (4 g) red pepper flakes > **Note:** Divide the ground rub into two equal portions — rub **half** onto the pork and reserve the other half for finishing. 👀 ### For the Pork - 1 pork butt (pork shoulder), **5–7 lb (2.25–3.25 kg)** - 1/2 teaspoon (3 ml) liquid smoke (optional) - Additional kosher salt, to taste ## Instructions 1. **Make the rub:** Grind the paprika, brown sugar, kosher salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes to a fine powder. Divide the mixture in half. 2. **Apply rub & bag:** Rub **half** the mixture evenly all over the pork shoulder, pressing to adhere. Place pork in a sous-vide–safe vacuum bag, add liquid smoke if using, and seal. 3. **Sous-vide:** Set your precision cooker to ==**165°F (74°C)**== for shreddable pulled pork, **or** ==**145°F (63°C)**== for sliceable-but-tender pork. When the bath reaches temperature, submerge the sealed pork and cover the container to minimize evaporation. Cook for **18–24 hours**. After cooking, you may refrigerate the pork for up to **1 week** before finishing. 4. **Oven finish (option A):** Preheat oven to ==**300°F (150°C)**==. Remove pork from bag and blot dry. Rub the reserved half of the spice mix over the surface. Place pork on a wire rack set inside a rimmed baking sheet and roast until a deep, dark bark forms, about **1 hour 30 minutes**. 5. **Grill/smoker finish (option B):** Prepare grill for indirect cooking (or preheat smoker). After blotting dry, apply the reserved rub to the pork. Place pork on the cool side and add hardwood to the hot side (or smoke as desired). Maintain grill/smoker temp between ==**275–300°F (135–150°C)**== and smoke until a deep, dark bark forms, about **1 hour 30 minutes**. 6. **Rest & serve:** Transfer pork to a board or large bowl. If cooked at ==**165°F (74°C)**==, shred with forks into bite-size pieces. If cooked at ==**145°F (63°C)**==, slice the meat. Season to taste with salt and serve with your favorite barbecue sauce. #### Notes - Prague Powder #1 (pink curing salt) is optional and should be used precisely per manufacturer instructions if chosen. - After sous-vide the pork can be refrigerated (covered) up to **1 week** before finishing — useful for scheduling. - If you want a quicker bark, a short blast on a very hot smoker or under a broiler for a few minutes can help, but watch carefully to avoid burning.