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
50g 0.05kg 0.11lb 1.76oz paprika	grind to fine powder
50g 0.05kg 0.11lb 1.76oz dark brown sugar
35g 0.035kg 0.077lb 1.23oz salt
1tbsp 0.015l 15ml 3tsp 0.063cup 0.026pint whole yellow mustard seeds
1tsp 0.005l 5ml ¹⁄₃tbsp 0.021cup 0.009pint freshly ground black pepper
2tbsp 0.03l 30ml 6tsp 0.127cup 0.053pint garlic powder
1tbsp 0.015l 15ml 3tsp 0.063cup 0.026pint dried oregano
1tbsp 0.015l 15ml 3tsp 0.063cup 0.026pint whole coriander seeds
1tsp 0.005l 5ml ¹⁄₃tbsp 0.021cup 0.009pint red pepper flakes

2.75kg 2750g 6.06lb 97oz 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
0.5tsp 0.003l 2.5ml 0.167tbsp 0.011cup 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
1 bottlesworth good quality BBQ sauce
salt to taste