At 1:30, I had an internal temp of 170. It looked pretty good so I thought I'd cut off about a quarter of the butt just to see what I'd get.
Took some tongs and simply split it off. Came off easy as you please. Got a nice lump of meat so I put it in a foil pan and tried to pull it. Well, I was surprised how easy it pulled. It pulled in pretty large pieces and the smoke ring was all there. The fat wasn't totally broken down and the center of the meat was what I'd call medium well plus, but it was really tasty (yeah, I was damned hungry by now).
The fat wasn't completely melted and still had a little texture but this was great. I pretty much ate the whole thing after throwing some BBQ sauce in the corner and sopping it up with pieces of pork.
The bark was good and firm. The taste? Caramelized. I think the coconut milk helped it here.
I was surprised after reading peoples' troubles with pulling at less than 185 that it was so easy at 170, plus the pork definitely wasn't overcooked (nor was it undercooked either). I just checked my thermometer (a Taylor analog) in boiling water and it read about 197, so it was a little low). Still, 175 real temp worked pretty well for my lunch. You guys might try shearing some off early just to check it out. Plus, it was really moist and I didn't let it rest at all - simply pulled it off while it was still on the stove grill.
I put the rest back in the oven and ran it at 200 for about 15 minutes, then bumped it up to 250 for another 20 minutes. Checked it at 3:00 and the temp was 185. So I turned off the stove and it's sitting in there waiting for me to pull it apart for the freezer (will probably have a little for dinner as well).
Here are the pics:
The first is when I stuck the tongs into the top of the butt. The rest are just the rest of the pulling. Once again, sorry for the poor quality of the closeups. Hopefully you can see the smoke ring, although it's not real clear in the closeups.http://www.pbase.com/teleburst/image/101341510
(This one won't display -plus the color is off - think of the color of the above shot as the correct color)
PS, when I said that the fat wasn't totally broken down, I just mean that it wasn't melted. It still had a little texture (it was ALMOST jellied), as you can see from the photos. It wasn't tough, or anything like that - it was perfectly edible, and I ate it indeed. I think it will be absolutely perfect when I pull it out of its resting period.