I brined it for 24 hours in a simple salt and sugar solution. Slathered it in yellow mustard and put on my own rub recipe. I used 2 oz of hickory.
It was an overnight cook at 225. After 9 hours the meat temperature was at 172. At 12.5 hours it still was only at 184, so I kicked the oven temp up to 250. It hit 195 at 14 hours, so we decided to take a look. It was pretty much done. We then foiled and held it at 170 for a couple of hours.
The outside:
It just fell apart:
I was definitely able to get pullable pork! I guess the things I would change up would be to get a bigger shoulder next time, because this one disappeared quickly. I might also try seeing how pullable it might really be at lower temps like 190.