I have been experimenting with adding some seasoning after the pork has been pulled. I usually mix up the separated juices with some cider vinegar but an episode of Diners, Drive-Ins & Dives showed a guy in the Carolinas adding his rub afterwards. From what I have noticed in my experiments, the seasonings I have been trying almost ruin the meat right away. But the next day after everything has soaked in, it really added some great flavor. I am wondering if anyone else does this and what are the primary spices you use?