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
56 ¹⁄₄g 0.056kg 0.124lb 1.98oz paprika	grind to fine powder
56 ¹⁄₄g 0.056kg 0.124lb 1.98oz dark brown sugar
39 ³⁄₈g 0.039kg 0.087lb 1.39oz salt
1 ¹⁄₈tbsp 0.017l 16 ⁷⁄₈ml 3 ³⁄₈tsp 0.071cup 0.03pint whole yellow mustard seeds
1 ¹⁄₈tsp 0.006l 5 ⁵⁄₈ml ³⁄₈tbsp 0.024cup 0.01pint freshly ground black pepper
2 ¹⁄₄tbsp 0.034l 33 ³⁄₄ml 6 ³⁄₄tsp 0.143cup 0.059pint garlic powder
1 ¹⁄₈tbsp 0.017l 16 ⁷⁄₈ml 3 ³⁄₈tsp 0.071cup 0.03pint dried oregano
1 ¹⁄₈tbsp 0.017l 16 ⁷⁄₈ml 3 ³⁄₈tsp 0.071cup 0.03pint whole coriander seeds
1 ¹⁄₈tsp 0.006l 5 ⁵⁄₈ml ³⁄₈tbsp 0.024cup 0.01pint red pepper flakes

3.09kg 3094g 6.82lb 109oz 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
0.562tsp 0.003l 2.81ml 0.188tbsp 0.012cup 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 ¹⁄₈ bottlesworth good quality BBQ sauce
salt to taste