Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.

The term "pork butt" can be confusing until we realize that "butts" were cask like barrels traditionally used to transport pork--and whisky.

Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.

Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.