In a small bowl combine Emeril’s Rib Rub and brown sugar and rub the mixture evenly onto the pork. Heat a cast iron skillet over medium-high heat, add the oil and when hot sear the pork butt for 1 minute per side, or until browned on all sides.

Transfer the pork to gallon-size heavy duty freezer bags or a vacuum bag and seal so that there is no air inside the bag.

Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 75 degrees C.

Lower the bag into the water bath and cook, fully submerged (weight bag if necessary), for 16 to 18 hours. Cover the water bath with plastic wrap, aluminum foil or sous vide balls to minimize evaporation during cooking.

Remove the bag from the water bath and remove the pork from the bag; set aside. Pour the cooking liquid into a separate bowl. In a small bowl combine the juices from the pork, vinegar, mustard, red onion, jalapeno, red pepper flakes and pimenton. Transfer the pork to a large bowl and using two forks shred the pork, discarding the bone and any large pieces of fat. Add ¼ cup of the vinegar sauce and any remaining pork juices back to the pork and toss well.  

To serve divide the pork between the buns, top with slaw and serve with chips and the remaining vinegar sauce.