I did my second crack at sous vide pulled pork using Serious Eats' great recipe. First time was great though my smoker gave up soon after getting it going, so I finished it using a foil-wrapped packet of woodchips in the gas BBQ. Worked fine so I went all the way with that.
22 hours in the sous vide circulator, then a couple of hours in the BBQ with smoke. Brilliant. A crunchy, super tasty bark and unctuous, flavoursome meat. Brilliant taco filling! Nom.
