This is a non-traditional but trouble free, yet very rewarding method to produce a very tasty and still moist pulled pork. In this recipe the pork is cooked sous-vide for a 48 hours. After this, the meat can be finished on a barbecue to give it a little bit of a smoky flavor. In my case I smoked the meat when already pulled with a smoking gun from poly science. In my view, the smoking process is not even necessary. Especially if you use smoked paprika powder in your rub.
1.5 - 2 kg Pork Shoulder
Various Spices to your liking ( suggested rub: black/red peppercorns crushed / dried rosemary / dried thyme / dried garlic chips / mustard seeds / chilli flakes / raw sugar / crushed coriander seeds / sea salt / smoked paprika powder from spain)
Tap the meat completely dry. Season coarsely with the prepared rub. Make sure the meat is heavily covered in the rub. Salt with sea salt crystals. Seal in a vacum bag.
Put in a water bath at 68° Celsius / 155° Fahrenheit for a total of 48 hours. Remove meat from the bag - discard juices. Finish quickly over a very hot barbecue to give it a smoky flavour. Put the pork shoulder in a bowl and pull it with your hands. This is best made by wearing thin gloves.
Further season the meat with salt, pepper and lemon juice to you liking. Serve with hamburger buns, raw onions, barbecue sauce, pickles, salad - as your guests desire.
PS: You can also smoke the meat with a smoking gun from poly science as on photo. The smoking process is not even necessary.