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Step 1
Set your sous vide water bath temperature to 165° F in a container large enough to completely submerge the entire pork shoulder.
Step 2
Trim excess fat from the pork shoulder.
Step 3
Make the dry rub by combining all the dry rub ingredients in a small bowl or a spice shaker.
Step 4
Rub a liberal amount (about half) of the rub all over the pork.
Step 5
Place the pork shoulder in a vacuum seal bag and seal.
Step 6
Place the vacuum sealed pork shoulder in the sous vide water bath and cover for 18 to 24 hours.
Step 7
Remove from the water bath and either finish the pork shoulder (see below) or refrigerate to finish later.
Step 8
Follow your smoker's instructions and bring up the temperature between to 275 and 300° F and add wood chips. Place a water-filled aluminum drip pan under the grates to catch any drippings.
Step 9
Pat the sous vide pork shoulder dry with paper towels and sprinkle on more of the remaining dry rub.
Step 10
Place in the smoker and smoke for about 1 to 2 hours, or until a nice bark is formed.
Step 11
Shred the pork using two forks, pulling across the strands to maintain the texture.
Step 12
Pre-heat your oven to 300° F.
Step 13
Pat the pork shoulder dry and sprinkle on some of the remaining dry rub.
Step 14
Place the pork on top of a rack on a sheet pan and roast until a nice bark is formed, about 1 1/2 hours.
Step 15
Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.