| 1/4 c. (50 g.) paprika |
| 1/4 c. (50 g.) dark brown sugar |
| 3 T. (35 g.) kosher salt |
| 1 T. (12 g.) whole yellow mustard seed |
| 1 t. (4 g.) freshly ground black pepper |
| 2 T. (20 g.) granulated garlic powder |
| 1 T. (8 g.) dried oregano |
| 1 T. (12 g.) whole coriander seed |
| 1 t. (4 g.) red pepper flakes |
| boneless or bone-in pork butt, 5-7 lb. |
| 1/2 t. liquid smoke |
Working in batches, combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
Divide mixture in half. Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag.
Sous vide at 165°F for 18-24h. Cool, and refrigerate for up to a week.
Remove pork from bag and carefully blot dry with paper towels. Rub reserved spice mixture into the surface of the pork. Place pork on a wire rack set in a rimmed, foil-lined baking sheet and place in oven. Convection roast at 275°F until a deep, dark bark has formed, about 1 1/2 hours.
Shred with a stand mixer using the paddle attachment. Season to taste with salt and serve immediately.
Must be made ahead.