BBQ Pulled Pork for 3

Rescaled from 8 servings.

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

rub
18 3⁄4g
  • 0.019kg
  • 0.041lb
  • 0.661oz
 paprika 		grind to fine powder
18 3⁄4g
  • 0.019kg
  • 0.041lb
  • 0.661oz
 dark brown sugar
13 1⁄8g
  • 0.013kg
  • 0.029lb
  • 0.463oz
 salt
3⁄8tbsp
  • 0.006l
  • 5 5⁄8ml
  • 1 1⁄8tsp
  • 0.024cup
  • 0.01pint
 whole yellow mustard seeds
3⁄8tsp
  • 0.002l
  • 1 7⁄8ml
  • 1⁄8tbsp
  • 0.008cup
  • 0.003pint
 freshly ground black pepper
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 garlic powder
3⁄8tbsp
  • 0.006l
  • 5 5⁄8ml
  • 1 1⁄8tsp
  • 0.024cup
  • 0.01pint
 dried oregano
3⁄8tbsp
  • 0.006l
  • 5 5⁄8ml
  • 1 1⁄8tsp
  • 0.024cup
  • 0.01pint
 whole coriander seeds
3⁄8tsp
  • 0.002l
  • 1 7⁄8ml
  • 1⁄8tbsp
  • 0.008cup
  • 0.003pint
 red pepper flakes
1.03kg
  • 1031g
  • 2.27lb
  • 36.4oz
 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
0.188tsp
  • 0.001l
  • 0.938ml
  • 0.062tbsp
  • 0.004cup
  • 0.002pint
 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
3⁄8 bottlesworth good quality BBQ sauce
salt to taste