I know things vary, but each time I do pulled pork I start earlier than the time before. Today I started at 3am, it's now 7:30pm and I'm finally up to 192 degrees.
The size of the butt is always a major factor.... It is also a matter of composition. The amount of fat plays a factor. If there is more fat there is more evaporative cooling as that fat melts. Or something like that...
I've had butts take 10 hours (when crutched or when temperature ran hot in the smoker), and butts that took 18 hours. Most are in the 12-14 hour range, for a 7-8 pound butt, without crutching, at 225F.
Personally I’ve never seen a 8 lbs unwrapped butt cook at 225° that was done in 12 hours. But I’m at 600 feet above sea level so maybe there something to the altitude thing : )
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