Pulled pork gets a lot of press but the majority of barbecue joints serve chopped outside of NC. Pulled pork will be shinny from the remaining fat. One of the most interesting things about butts is relationship between time in the smoker versus reheat ability of the meat. Taking the meat out at say 185 may make it difficult to reheat barbecue pork without a bit of an off flavor. Past 195 and the problem is greatly reduced this assumes you are barbecuing at a temp at or below 250degF.
Although dryer, butts cooked longer have a better deeper smoke flavor.
As always this is a personal choice and no I sure would not turn down a fresh smoked pulled sandwich. I thought people might find it interesting if they have problems getting a good flavor when reheated.
Randy