"creamy" pulled pork?

A good friend owns a small BBQ outfit. His pulled pork is on another level and I am trying hard to backwards engineer his recipe to make for myself. (Over 27 hour drive from each other)Naturally I've asked what his rub recipe is and he simply directs me to the ordering page of his website (and rightly so)I believe the secret lies in a few rub ingredients. What is different from others is a distinctive orange coloring when put in bags for freezing. I've asked if it was cumin but he denies it (does not mean it isn't the secret) the pulled pork also has a "creamy-ness" to it that is different from others.Any ideas on the missing ingredients or approach? via /r/BBQ https://ift.tt/2ZFduYO