Where I live, northern Indiana, there isn't a lot of pulled pork. Even BBQ joints that have spectacular ribs, and decent brisket have ho-hum PP. When I finally got around to doing it muself on the Egg (and got it right, took a couple tries) I realized how great it is. I've had more than a few PP breakfasts.

I haven't had a time crunch like you, but if the time is running out, and the butt is out of the plateau, or near, about 185 internal, the Egg can be run up to 300 - 325 to finish quicker. I did this with my last butt, just to see, and it dropped about an hour off the finish.