"How to Smoke and Sous Vide Pulled Pork: The Best of Both Worlds"
Combine the classic flavors of smoked pulled pork with the precision cooking of sous vide for an unforgettable taste experience. Join me as I share my favorite tips and techniques for achieving an unbelievably tender and flavorful pork shoulder that will make you the star of any BBQ gathering.

Recipe:
Pulled Pork Marinade:
1 cup apple juice, or apple cider
2 tablespoons maple syrup
1/4 cup apple cider vinegar
1 tablespoon unsalted butter, melted
1/4 cup water
1 1/2 teaspoons Memphis dry rub, (Process pork rub in a spice grinder to a fine powder.)

Memphis Dry Rub:
1/2 cup paprika
1 tablespoon brown sugar
1/4 cup garlic powder
1 tablespoon dried oregano
1/4 cup mild chili powder
1 tablespoon dried thyme
3 tablespoons salt
1 tablespoon cumin
3 tablespoons freshly ground black pepper
2 teaspoons dry mustard
2 tablespoons onion powder
2 teaspoons ground coriander
2 tablespoons celery seeds
2 teaspoons ground allspice

In a medium bowl, mix together all of the ingredients until well combined. Store in an air-tight container in a cool dark place. (up to 6 months) or in a freezer.

Smoking the Pork Shoulder:
1. Using a meat injection syringe, inject the pulled pork marinade into several different spots in the pork shoulder. The more entrance points you can make, the better the flavor distribution will be. Place pork shoulder in a BPA-free bag and remove as much air as possible.
2. Bring the Sous Vide water temperature to 165 degrees. Place pork shoulder in water and cook for 14 hours.
3. Remove pork shoulder from the sous vide/plastic bag and place it into a foil pan. Save the cooking juices into a fat separator to use later.
4. Evenly sprinkle the Memphis dry rub over the entire pork shoulder. Pour 1/4" of the cooking juices into the foil pan. Make sure you don't pour over the meat.
5. Place the uncovered pork in the center of the smoker/pellet grill on the grate. Insert a probe to monitor the temperature.
6. Smoke pork for 3 hours until it reaches an internal temperature of 195-205℉. Depending on the texture of the pork you prefer will determine when you will want to pull it off. At 195 pork is more moist but less tender, more string. At 205 pork is more tender, more chunky than stringy, but less moist. Any temperature in this range will yield great pulled pork!
7. Once the internal temperature is reached, pull the pork from the smoker, and place foil over the pan. Let rest for 1-2 hours before shredding.
8. If the pork needs more moisture, add some of the sous vide cooking juices. Be careful not to add too much as this will change the texture of the pork.
Enjoy!
Meat Injection Syringe
Equipment: Sous Vide Immersion Circulator
Container to hold the water
BPA-free Ziploc-style bag
Smoker or Pellet Grill
Aluminum Foil Pan
Instant Read Thermometer

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