I'm trying to cook pulled pork for someone with unusual food allergies. "Nightshade" spices are totally off the list. That's cayenne and paprika. It also eliminates tomatoes, tomatillos, eggplant, and a few other things... but for purposes of rub engineering, cayenne and paprika hurt the most.
The entire dish also needs to be grain and gluten free... no wheat, rice, corn, corn syrup, etc. If I can figure out a good rub that would go with Eastern NC style vinegar sauce, I should be good to go.
Working without paprika and cayenne has me stumped. I guess I'd start with salt, pepper, granulated garlic... seems like there ought to be more to it, though.
Then again, a brisket might be a better idea.