Kind of a random blend Hank, I used what I had, but in general it was turbinado sugar, salt, pepper, smoked paprika, cayenne, sage, garlic powder, onion powder and maybe one other thing I can't recall. The picnic was more work, I took off all the pigskin, but it is football season after all. Not hard to do, just tedious.
Now a question for you. When you reheat pulled pork, do you add moisture? What are the tricks to thawing and reheating? I plan to freeze some of this and want it to come back to life like it just came off the smoker