Preheat sous vide cooker to 70C
1 tbsp Barbecue Sauce
4 tbsp Mustard
2 tbsp soy sauce
2 tbsp honey
Add to vaccuum bag with a 2lb pork shoulder. Seal.
Cook at 70C for around 36 hours.
Preheat oven to 450F (Yes, my sous vide is metric, my oven imperial.)
Remove bag from sous vide. Empty liquid contents into a saucepan.
Place meat on a rack and place in the oven.
While the meat is browning, cook up the liquid with some flour to make a gravy-type sauce.
Remove meat once it is browned enough. Use two forks or clean fingers to shred the pork. Add to the sauce and mix. Serve on buns.