So around 5pm I unwrapped, it was still quite warm to hot deep inside. The meat was falling apart, the bones pulled out cleanly. There was one section that appeared drier but the vast majority of the meat was really moist and tasty. I never attempted the oven broil for the skin. The skin is pretty rubbery so will most likely discard when we eat it, or maybe place some in the toaster oven to make some crackling. Good smoke flavor but not over powering. I saved some of the drippings for some sauce to add in later tonight when I re-warm it. This came out more like a Cuban pork I would say. It could be pulled as well.
Merry Xmas all!!!