Ok here it is... A buddy of mine asked how I did pulled pork... I told him how I did pulled butt with mustard and then my own rub... He wants to do a whole hog this way on a rotisserie... I told him I've never done it but I'd coat it rub it then put it on... get a good bark on it then cover it in foil... Told him to take it to around 200 then take it off let it set and pull... This was my best guess... Does this sound like it might work?? Oh and it is skinned... Thanks SMF!!!