For rub, I use the following recipe from Chef Jimmy J. It is not sweet.
Mild Bubba Q Rub (All Purpose)
1/2C Sugar in the Raw (Turbinado)* Omit for Grilled meat.
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup
Collect the juices in a pan below the pork butt because you add those juices back in.
You could also use a finishing sauce. The link is to Chef Jimmy J's recipe.
Tangy Pulled Pork Finishing Sauce Reposting by itself to make it easier to find...JJ☺ This is a popular Finishing Sauce to enhance the flavor of Pulled Pork, pulled Chicken or Shredded Beef. It is similar to an Eastern North Carolina style Finishing Sauce, but more complex... 2 C Apple Cider...
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Instead of cooking to time, cook until the butt is probe tender in several spots or the bone wiggles if it is a bone in butt.
You can wrap the butt in foil, butcher paper, or pan it add any liquid you desire, and cover the pan when the internal temp stalls between 150° and 170°. Or you can choose not to wrap at all.
Obviously, cooking at a lower temp will take longer. However, you can cook at a higher temp without any problems and finish quicker.