Pork Butt - BBQ Pork Shoulder (Boston Butt)

Author

Cat Chakales

Prep Time: 00:20

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

• 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

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.
2. Combine all spices and lightly grind
3. Mix together brown sugar, paprika, and all other spices to create the rub.
4. Remove pork from packaging and pat dry.
5. Rub pork on all sides with 1/2 of spice rub. Save the rest of the rub for finishing.
6. Add butt to vacuum seal bag and add liquid smoke.
7. Seal and drop in sous vide for 24 hours at 165°

Finishing Steps

1. Set oven to 300°
2. Remove from bag and pay dry.
3. Re-rub with other half of spice mixture
4. Place in oven for 15-20 minutes