Season the Pork: In a small bowl, mix together salt, pepper, cumin, paprika, smashed garlic, and dried oregano.
Rub the pork shoulder all over with the seasoning.
Sous Vide Pork Shoulder: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 165°F (74°C). If you’d like to cook them to different doneness, follow the guide in the post above.
Place the seasoned pork and pineapple juice into a large vacuum seal bag or zip-lock bag. If you use a zip-lock bags, seal them using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Lower the bag into the water bath, and make sure the meat is fully submerged in the water while the seams are above the water.
Cover the pot with aluminum foil and sous vide cook for 16 to 24 hours.
Shred the Meat: When the timer goes off, remove the bag from the water bath (don’t throw away the juices in the bag).
Remove the pork to a large baking sheet, and shred with two forks. Spoon 1 cup of juices from the bag on top of the pork and toss to combine.
Broil on high heat for 5-10 minutes, or until the edges of the pork have browned and become crispy.
Remove the baking sheet from the oven, and spoon the BBQ sauce over the pork and toss to combine.
Make the pulled pork sandwich: Add a little butter on the hamburger buns, and toast under the broiler until lightly browned. Assemble the sandwich by adding some shredded pork onto one half of the buns, and cover with the bun tops. Serve warm and enjoy!