BBQ Pulled Pork - Cooking like a Boss

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

rub
6 ¹⁄₄g 0.006kg 0.014lb 0.22oz paprika	grind to fine powder
6 ¹⁄₄g 0.006kg 0.014lb 0.22oz dark brown sugar
4 ³⁄₈g 0.004kg 0.01lb 0.154oz salt
¹⁄₈tbsp 0.002l 1 ⁷⁄₈ml ³⁄₈tsp 0.008cup 0.003pint whole yellow mustard seeds
¹⁄₈tsp 0.001l ⁵⁄₈ml 0.042tbsp 0.003cup 0.001pint freshly ground black pepper
¹⁄₄tbsp 0.004l 3 ³⁄₄ml ³⁄₄tsp 0.016cup 0.007pint garlic powder
¹⁄₈tbsp 0.002l 1 ⁷⁄₈ml ³⁄₈tsp 0.008cup 0.003pint dried oregano
¹⁄₈tbsp 0.002l 1 ⁷⁄₈ml ³⁄₈tsp 0.008cup 0.003pint whole coriander seeds
¹⁄₈tsp 0.001l ⁵⁄₈ml 0.042tbsp 0.003cup 0.001pint red pepper flakes

0.344kg 344g 0.758lb 12.1oz 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
0.062tsp 0l 0.312ml 0.021tbsp 0.001cup 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
¹⁄₈ bottlesworth good quality BBQ sauce
salt to taste