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
43 ³⁄₄g 0.044kg 0.096lb 1.54oz paprika	grind to fine powder
43 ³⁄₄g 0.044kg 0.096lb 1.54oz dark brown sugar
30 ⁵⁄₈g 0.031kg 0.068lb 1.08oz salt
⁷⁄₈tbsp 0.013l 13 ¹⁄₈ml 2 ⁵⁄₈tsp 0.055cup 0.023pint whole yellow mustard seeds
⁷⁄₈tsp 0.004l 4 ³⁄₈ml 0.292tbsp 0.018cup 0.008pint freshly ground black pepper
1 ³⁄₄tbsp 0.026l 26 ¹⁄₄ml 5 ¹⁄₄tsp 0.111cup 0.046pint garlic powder
⁷⁄₈tbsp 0.013l 13 ¹⁄₈ml 2 ⁵⁄₈tsp 0.055cup 0.023pint dried oregano
⁷⁄₈tbsp 0.013l 13 ¹⁄₈ml 2 ⁵⁄₈tsp 0.055cup 0.023pint whole coriander seeds
⁷⁄₈tsp 0.004l 4 ³⁄₈ml 0.292tbsp 0.018cup 0.008pint red pepper flakes

2.41kg 2406g 5.3lb 84.9oz 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
0.438tsp 0.002l 2.19ml 0.146tbsp 0.009cup 0.004pint 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
⁷⁄₈ bottlesworth good quality BBQ sauce
salt to taste