Sous Vide Pork Shoulder

Make Dry Rub: In a small bowl, add 2 ½ tablespoons lemon pepper, 2 ½ tablespoons paprika, 2 tablespoons kosher salt, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper, 1 teaspoon ground mustard, and 1 teaspoon cayenne pepper (if using). Mix to combine and set aside.
Set Up Sous Vide: Take a large pot and fill until water is approximately 2-3 inches from the top. Attach sous vide according to manufacturer's instructions. Set temperature to 165℉, set aside, and allow water to come up to temp (place on a safe, level surface).
Prep Pork: Place 8 pound pork shoulder on large plate or cookie sheet. Coat the outside of the pork with liquid smoke and then yellow mustard. Then rub the outside of the pork shoulder with the dry rub.
Cook: Place pork shoulder in sous vide safe vacuum sealed plastic bag and seal with a food saver. Once water has come to temperature, place pork shoulder in water and ensure it is fully submerged. Let cook for 24-28 hours. Remove from water.
Shred: Open bag (there will be a fair amount of liquid in the bag as well) and use a pair of tongs to pull out pork shoulder, leaving the liquid in the bag. Place meat on a cookie sheet and you can simply use a fork to finish pulling it apart.
Optional Broil: Feel free to finish under the broiler for 5 minute increments, if desired.
Serve: Enjoy right away!