Warning! The Worlds Best PULLED PORK will be shown on this video and it will make you hungry! I answer the question. What's better? Liquid Smoke or Real Smoke? I finally make a video about liquid smoke. On this episode I cooked 2 pork shoulder butts, each were about 7.5lbs. I smoked one and the other I used liquid smoke. I wanted to compare one against the other. We had a clear winner on this challenge. I cooked them both sous vide on an awesome container which I was able to cook both at the same time, same temp keep them both equally the same. The results may or may not surprise you. I really hope you enjoy this video!

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HOW TO COOK SMOKED PULLED PORK SOUS VIDE
Cooked them both for 60hrs @ (145°F) / (62.7°C)
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IMPORTANT NOTES ON PULLED PORK SOUS VIDE

* How to use LIQUID SMOKE for sous vide?
I used 4 tbs of liquid smoke with 1lbs of molasses mixture

* How to SMOKE PULLED PORK for sous vide?
I smoked this pork should butt for 3hrs @ 154°F

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INGREDIENT I USED ON THIS COOK

BBQ Rub - http://amzn.to/2pwTJh2
Liquid Smoke - http://amzn.to/2q0IY97
Molasses - http://amzn.to/2pi3tQ7
Yellow Mustard - http://amzn.to/2pxxzei

WHAT IS THE BEST WAY TO COOK PULLED PORK SOUS VIDE?
Watch the video to find out... :-)

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
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* EVERYTHING I USE in one LINK *
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* TORCH SET UP *
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