Smoked-Style Sous Vide Pulled Pork

1. Prepare Spice Rub

Combine the paprika, dark brown sugar, kosher salt, Prague Powder #1, whole yellow mustard seed, freshly ground black pepper, granulated garlic powder, dried oregano, whole coriander seed, and red pepper flakes. Use a spice grinder to blend these ingredients into a fine powder.

2. Season Pork

Rub half of the spice mixture all over the pork butt. Make sure to coat the meat evenly, pressing the spices into every nook and cranny.

3. Seal and Sous Vide

Place the seasoned pork into a sous vide-safe vacuum-sealer bag and add the liquid smoke if you're using it. Seal the bag tightly. Set your precision cooker to 165°F (74°C) for pulled pork or 145°F (63°C) for sliceable pork. Submerge the sealed pork in the water bath and let it cook for 18-24 hours.

4. Refrigerate if Necessary

After the sous vide cook, you can refrigerate the pork for up to a week if you’re not serving it immediately.

5. Finish in Oven or Grill

Preheat your oven to 300°F or your grill to 275-300°F and add hardwood chunks for smoke if using a grill. Pat the pork dry with paper towels, rub it with the remaining spice rub, and place it on a wire rack set over a rimmed baking sheet. Roast or smoke the pork for about 1.5 hours to develop a deep, dark bark on the outside.

6. Shred and Serve

Use forks or a knife to shred or slice the pork into bite-size pieces. Season the meat with a bit more kosher salt if needed and serve it with your favorite barbecue sauce.