Breaz’s Sous Vide Pulled Pork

• 1/4 cup Yellow Mustard
• 1 tbsp Liquid Smoke
• 1/4 cup Paprika
• 1/4 cup Dark brown sugar
• 3 tbsp Kosher salt
• 1 tsp Freshly ground black pepper
• 2 tbsp Granulated garlic powder
• 1 tbsp Dried oregano
• 1 tbsp Whole coriander seed
• 1 tsp Red pepper flakes

INSTRUCTIONS

1.  Set the temperature on your Precision Cooker to 145°.
2.  Combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes.
3.  Combine the yellow mustard and liquid smoke,  thoroughly coat the shoulder with the wet mixture.
4.  Before applying the rub, set aside ~3 tbsp of the mixture, you’ll use that to re-rub your shoulder before finishing. Rub the remaining mixture generously all over the shoulder.
5. Seal the bag either using a vacuum-sealer.
6. Drop your sealed pork into the water bath, set a timer for ~48 hours.
7. Once the pork is cooked, you can chill it and refrigerate for up to a week before continuing, or just continue straight into the finishing steps. The first thing to do is get rid of excess moisture by removing the pork and patting it down thoroughly with paper towels. If desired, you can take the juices in the sous vide bag, add them to your favorite barbecue sauce, and reduce it over the stovetop to give your sauce extra porky flavor.
8. Place the pork on a foil-lined rimmed baking sheet with a wire rack placed in it. Set it in a preheated 300°F oven and cook until the exterior achieves a dark, mahogany bark, about 1 hour.

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