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
62 ¹⁄₂g ¹⁄₁₆kg 0.138lb 2.2oz paprika	grind to fine powder
62 ¹⁄₂g ¹⁄₁₆kg 0.138lb 2.2oz dark brown sugar
43 ³⁄₄g 0.044kg 0.096lb 1.54oz salt
1 ¹⁄₄tbsp 0.019l 18 ³⁄₄ml 3 ³⁄₄tsp 0.079cup 0.033pint whole yellow mustard seeds
1 ¹⁄₄tsp 0.006l 6 ¹⁄₄ml ⁵⁄₁₂tbsp 0.026cup 0.011pint freshly ground black pepper
2 ¹⁄₂tbsp 0.037l 37 ¹⁄₂ml 7 ¹⁄₂tsp 0.159cup 0.066pint garlic powder
1 ¹⁄₄tbsp 0.019l 18 ³⁄₄ml 3 ³⁄₄tsp 0.079cup 0.033pint dried oregano
1 ¹⁄₄tbsp 0.019l 18 ³⁄₄ml 3 ³⁄₄tsp 0.079cup 0.033pint whole coriander seeds
1 ¹⁄₄tsp 0.006l 6 ¹⁄₄ml ⁵⁄₁₂tbsp 0.026cup 0.011pint red pepper flakes

3.44kg 3438g 7.58lb 121oz 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
0.625tsp 0.003l 3.12ml 0.208tbsp 0.013cup 0.005pint 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 ¹⁄₄ bottlesworth good quality BBQ sauce
salt to taste