I only use 3 lb of the 9lb butt for the Salami/Pepperoni I made yesterday, so rubbed the remaining, put in fridge, then into the smoker at 9:30 last night.
Had smoker set at 190, because it is actually height at the cooking grate (238).
Took it out about 9:00 this morning.

Tried something different and wrapped in foil for the entire cook.
Kept all the liquid in the foil that way.
It doesn't have the hard bark, but this way all of it can go in any kind of sandwich.
Before, we would separate the bark from the rest and eat by by itself like a snack.
Nothing wrong with that though.   

 Juices aren't lacking - looks good.

That would great in tamales, tacos, enchiladas, burritos, taquitos, etc.

See Mexican Food thread.

I am surprised you got as much color as you did!

nice you could make those Birra tacos with only with pork.

Nice easy cook for for you and quicker results than the salami.

Primarily we put pulled pork in tortillas.
Occasionally on pizza and we have some homemade buns in the freezer that will go good with it and a little BBQ sauce.