Been using J Kenji Lopez-Alt's sous vide pulled pork recipe (https://recipes.anovaculinary.com/recipe/sous-vide-bbq-pork-shoulder) and I'm struggling with developing a crust in my gas oven. There is still a good amount of dry rub that hasn't formed into a crust (stays dry and powdery). This happens mostly on the top of the shoulder. Do I need to have a water bath in the oven with the pork to introduce more moisture? Any pointers are greatly appreciated!
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