Heat sous vide bath to 165°F. Rub pork shoulder with BBQ seasoning and black pepper. Heat a pan to medium-high. Add olive oil to the pan, then sear each side of the pork shoulder until a thick brown bark seals the edges of the meat.
Vacuum seal seared pork. Sous vide pork in the water bath for 48 hours.
Remove sous vide pork shoulder from the water bath. Pull apart sous vide pork with a fork.
(Optional) To create a sauce for this sous vide barbecue pulled pork shoulder recipe, transfer liquid from sous vide bag to a small pan on medium heat on the stove. Add 2 tbsp butter to the pork liquid and cook down to thicken the sauce. One tbsp BBQ sauce can also be added to this mixture for additional flavor.
Notes
Coleslaw, avocado, and caramelized sous vide onions make a wonderful taco toppings
Here are a couple of BBQ seasoning recommendations: Bone Suckin' Seasoning Blend and Smokehouse Coffee BBQ Rub
Leftover sous vide pulled pork is delicious tossed on a homemade pizza with BBQ sauce and mozzarella
For 48 hour sous vide recipes like this one, it's smart to invest in a large sous vide container, or at least buy a lid for a standard size container
If you use an open container without a lid, cover the sous vide bath with foil and watch (and continue to replenish) the water level
Keyword pork, pulled pork, sandwiches, sous vide, tacos