Pork Butt - BBQ Pork Shoulder (Boston Butt)

Ingredients for 6

• 1 Tbs kosher salt

• 1 tsp ground black pepper

• 1 Tbs whole yellow mustard seeds

• 1 Tbs coriander seeds

• 1 tsp red pepper flakes

• 2 Tbs garlic powder

• 1 tsp onion powder

• 1 Tbs dried oregano

• 1 tsp liquid smoke

• 1 Tbs (Applewood) smoked sea salt

• 1 tsp Prague Powder #1 (pink curing salt) *optional

• 1/4 cup brown sugar

• 3 Tbs paprika

Directions

• Step 1

  Set sous vide to 165° *optional* Set oven to 225°. Lightly toast mustard seeds, coriander seeds, and whole black peppercorns, if on hand for 3 -5 minutes to release flavor.

• Step 2

  Combine all spices and lightly grind

• Step 3

  Mix together brown sugar, paprika, and all other spices to create the rub.

• Step 4

  Remove pork from packaging and pat dry.

• Step 5

  Rub pork on all sides with 1/2 of spice rub. Save the rest of the rub for finishing.

• Step 6

  Add butt to vacuum seal bag and add liquid smoke.

• Step 7

  Seal and drop in sous vide for 24 hours at 165°

• Finishing Steps

• Step 0

  Set oven to 300°

• Step 1

  Remove from bag and pay dry.

• Step 2

  Re-rub with other half of spice mixture

• Step 3

  Place in oven for 15-20 minutes

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