BBQ Pulled Pork for 6

Rescaled from 8 servings.

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

rub
37 1⁄2g
  • 0.037kg
  • 0.083lb
  • 1.32oz
 paprika 		grind to fine powder
37 1⁄2g
  • 0.037kg
  • 0.083lb
  • 1.32oz
 dark brown sugar
26 1⁄4g
  • 0.026kg
  • 0.058lb
  • 0.926oz
 salt
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 whole yellow mustard seeds
3⁄4tsp
  • 0.004l
  • 3 3⁄4ml
  • 1⁄4tbsp
  • 0.016cup
  • 0.007pint
 freshly ground black pepper
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 garlic powder
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 dried oregano
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 whole coriander seeds
3⁄4tsp
  • 0.004l
  • 3 3⁄4ml
  • 1⁄4tbsp
  • 0.016cup
  • 0.007pint
 red pepper flakes
2.06kg
  • 2062g
  • 4.55lb
  • 72.8oz
 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
0.375tsp
  • 0.002l
  • 1.88ml
  • 0.125tbsp
  • 0.008cup
  • 0.003pint
 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
3⁄4 bottlesworth good quality BBQ sauce
salt to taste