Pulled Pork

Ingredients for 1

• 4-5 lb pork shoulder

• 1/8 cup smoked paprika

• 2 tbsp kosher salt

• 2 tbsp brown sugar

• 1/2 tbsp granulated sugar

• 1 tbsp Chili powder

• 1 tbsp cumin

• 1/2 tbsp oregano

• 1/2 tbsp ground black pepper

• 1/2 tbsp celery seeds

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

• Step 2

  Combine all dry ingredients to make dry rub

• Step 3

  Rub liberal amount (about half) on pork shoulder

• Step 4

  Seal pork in vacuum sealer and put in sous vide water bath for 23-24 hours

• Step 5

  Remove pork from water bath. Pat dry and add remaining dry rub. Finish in oven or smoker

• Step 6

  To finish in smoker: Bring temp to 275-300 degrees F. Add drip pan filled with water and wood chunks. Smoke 1 - 2 hours until nice bark is formed

• Step 7

  To finish in oven: Preheat oven to 300 degrees F. Roast pork on sheetpan - top rack for 1.5 hours.

• Step 8

  Shred pork using 2 forks, pulling across strands to maintain texture.

• Step 9

  Serve with bbq sauce if preferred but not necessary as pork is very flavourful

• Step 0

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