Santa Fe Rub Dry Marinade

Used this as a rub on a 3# bone-in pork but. Sous vide 18 hours/165 degrees F. Added 1/2tsp liquid smoke and 1/4tsp DQ Curing Salt (sodium nitrate) to the sous vide bag prior to sealing. After sous vide, 2 hours on a BBQ, indirect heat, 250-300 degrees, with hardwood chunks for smoke. The outcome was excellent: shredded easily but not at all mushy, good texture, not dry or too moist, good bark and visual appearance. After sous vide, while the BBQ was running, I reduced the liquid from the sous vide by 50% and added some of that back to the pulled pork. I think reducing the liquid was unnecessary and next time I'll just use that liquid directly as an au jus. The final result is great for pulled pork sandwiches, pork tacos, or just eating by itself.