BBQ Pulled Pork for 2

Rescaled from 8 servings.

Recipie from https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html .

rub
12 1⁄2g
  • 0.013kg
  • 0.028lb
  • 0.441oz
 paprika 		grind to fine powder
12 1⁄2g
  • 0.013kg
  • 0.028lb
  • 0.441oz
 dark brown sugar
8 3⁄4g
  • 0.009kg
  • 0.019lb
  • 0.309oz
 salt
1⁄4tbsp
  • 0.004l
  • 3 3⁄4ml
  • 3⁄4tsp
  • 0.016cup
  • 0.007pint
 whole yellow mustard seeds
1⁄4tsp
  • 0.001l
  • 1 1⁄4ml
  • 1⁄12tbsp
  • 0.005cup
  • 0.002pint
 freshly ground black pepper
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 garlic powder
1⁄4tbsp
  • 0.004l
  • 3 3⁄4ml
  • 3⁄4tsp
  • 0.016cup
  • 0.007pint
 dried oregano
1⁄4tbsp
  • 0.004l
  • 3 3⁄4ml
  • 3⁄4tsp
  • 0.016cup
  • 0.007pint
 whole coriander seeds
1⁄4tsp
  • 0.001l
  • 1 1⁄4ml
  • 1⁄12tbsp
  • 0.005cup
  • 0.002pint
 red pepper flakes
0.688kg
  • 688g
  • 1.52lb
  • 24.3oz
 whole boneless pork shoulder (approx) 		rub over vac pack cook in covered sous vide 74degC 18-24hours pat dry and reserve liquid
  • meat
  • reserved liquid
0.5 of the rub
0.125tsp
  • 0.001l
  • 0.625ml
  • 0.042tbsp
  • 0.003cup
  • 0.001pint
 liquid smoke
meat rub on cook on wire rack on baking sheet in oven 150degc until has dark bark. Approx 1.5h shred with forks in large bowl mix
remaining rub
sauce
reserved liquid reduce
1⁄4 bottlesworth good quality BBQ sauce
salt to taste