Barbecued Pork

This is my faux barbecued pork with homemade potato salad and jalapeño corn bread dinner.

It's not really barbecued pork but I wasn't sure what to call it. It was very moist and tender, but not falling apart like pulled pork. Very tasty, and an interesting experiment in time, temperature, and methods, however.

Small pork shoulder (1.8 lbs.)

Trim some of the excess fat, season with dry rub then vacuum seal.

Sous vide for 8 hours at 140°F. Remove from the vacuum bag then roast in the oven for 45 minutes at 250°F.