re: Pulled Pork

What I use:
1/4 kosher salt
1/2 cup brown sugar
1/2 cup ancho-chili powder
1/2 cup expresso (make sure to use espresso, much finer than coffee)
1/4 cup garlic powder
1/4 cup ground black pepper

The prep:
Cut fat cap off, but leave attached at the end. Slather butt with mustard and pack on the rub. Be generous. Fold fat cap back over and cook with fat cap on top.

The cook:
I usually use a mix of pecan and apple wood chunks placed strategically throughout the lump charcoal. Get your fire stabilized at 225 then add pork butt. I usually cook the butt until it reaches an internal temperature of 160 (time depends on the size of the butt, usually around 8 hours). Then I spray the butt with a mix of 50/50 apple juice and apple cider vinegar. I also put the butt in a foil pan and foil it adding some of the 50/50 mix to the pan. I bump the temp up to 250-275 depending on how quickly I need it done. When the butt reaches 190-195 I pull the foil off and bump up the temp to around 300. (Ido this to get back a little bark, sometimes iskip this step) When the butt hits 205, I pull it and foil it again and let it rest in a cooler with towels for about 20-30 minutes (or longer if not eating yet)

When I pull the pork, I add the juices from the pan that have cooked down with the 50/50 mixture. No need for sauce. It comes out very tender and moist, but not mushy with decent bark.