Coffee Rubbed Pulled Pork

Wanted to try something different (and my wife wanted to get rid of some coffee) so she came up with a coffee rub with coffee, turbinado, garlic, paprika, black and white pepper, crushed red pepper and thyme. Also threw in a few dashes of Dizzy Dust. We try to limit our salt intake so that was it.
At 12 am, I loaded the Egg with hickory chunks and Royal Oak up about half way to the fire ring. As I've done since I got the High-Que fire grate, I used three sheets of newspaper jammed through the lower vent to light it. Stabilized (I thought) at just under 250* and put the 7.5 butt on at 1 am. Checked on the egg periodically through the night. At one point, it went to down to 200*. I overcorrected - 1.5 hours later I caught it at 400*. Whoops. After that, got it at 275* and managed to hold it there without much effort. I finally pulled it at 205* - 17 hours in! We had frozen it, and I'm not sure it was complete thawed out.
After foiling the butt, got the Egg got up to 400* for asparagus that my wife complemented with some browned butter-soy sauce-balsamic vinegar reduction. Did it indirect on a sheet pan for 12 minutes (didn't feel like taking the plate setter out). Picked up a little too much smoke for me, but was great with the sauce. Served it all up with some homemade honey mustard cole slaw.
We loved the coffee rub. It created a thick, crunchy bark with a nice deep flavor. Didn't taste like coffee. The pork was flavorful and moist enough not to need any sauce. My only problem - it cooled down quickly after pulling it, so it ended up just being warm at plating. Since my wife had a few margaritas throughout the process, I managed to convince her that it was normal to take pics. Hope you like them!