Shredded Pork ala The Green Egg and I

I take it off at 160 and let it sit well wrapped for atleast another hour plus where it continues to cook and drawing juices back into meat it shreds easy as noted by picks clean of fat....pics don't lie....ye of little faith....

Not sure what picture you are looking at but the one with a mound of shredded pork that was pulled apart looks like pulled pork to me and others who have commented...The layering of fat on a but or shoulder restricts the rub from penetrating quickly which is why I apply it in advance. I have found that this along with injecting my spice mix provides for a real smoked pork taste throughout the butt and not just around the surface meat and does not rely on the sauce to the carry day. A quick coating on and in the cooker falls short for me in bringing out the flavor. Not sure what you mean about salt turning pork into a ham flavor if left on for awhile. I have not had that as an issue just as brining a Turkey per say doesn't alter its flavor only enhances it which is what I find to be true with my pork. Wiggling a bone and having the meat fall off is too done for my taste and the same applys for ribs. Pork is technically well done when it reaches an internal temperature of 160 by wrapping it and letting it rest I am allowing it to cook further among other benefits as previously mentioned, which for one allows the pork to be pulled more easily without over cooking....
We agree to disagree...too bad we can't do a throw down!....thanks for the comments they are always helpfull and I know many follow your thoughts and I have been there but feel am now at a better place for all around flavor of just the pork without mopping or BBQ sauce.
Cheers!

Ok let's try this...Here is a temp chart I googled for Pork http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

It says 160 degrees for medium to well done for shoulders, butts, roasts, ribs, etc depending on cut..160 or so then wrapped to allow to cook more as stated in my post is not under cooked..maybe 40 degrees above that... is over cooked! give that a moment to sink in.... either way my years of experience, having been a meat cutter and high end caterer has helped me to better understand how to deliver great flavor while enhancing the texture of the meat and preserving its moistness...hope this helps

Whoa, just a little tonque and cheek here sorry to have touched a button...I was a high end caterer because we were good at what we delivered and could charge accordingly...cooking is all about prference there is no right way or wrong way in my book but the reference to undercooked white trashy mess suggested you might be a bit misinformed not to mention taking the discussion to another level of lesser quality...so hopefully now you can rest a bit easier and would recommend slightly adjusting your meds and lowering your temp...no pun inteneded.
Cheers!!

Thankfully I am not dealing with someone who is arrogant and appreciate your giving me a pass. My blog said 160 or SO and that I rested it for atleast and hour to two continuing the cooking process...all in all 180 to 185 is more accurate for what I was achieving. I should have a better stated that as and achieved end temp range. I defend the lower end of the range and certainly not up at 200 or more, but  always implyed that's me and my preference....all in all this has been beaten to death