Bone-in is best...better flavor and the bone acts as a doneness indicator due to pull-back of the meat from the bone end (shrinkage). Bone-in can also be treated as intact whole muscle meats (if not injected or tampered with) in which the guidelines for safe cooking are much more forgiving than non-intact meats.
Being de-boned you need to follow the 41-135*/4 hr internal temp guideline (danger zone, used to be 40-140*).
Time shouldn't change a huge amount being boneless vs bone-in on ~7lbrs...not enough to factor into the equation, IMO.
Internal temps are the best indications, but probing with a small blunt object to check tenderness is the best final check. 200* plus for pulled pork from a shoulder cut such as the boston.
The best part about pulled pork is when you foil/wrap/rest, you can build-in a time cushion with the resting period before pulling. If you get it done early, just let it rest a bit longer before pulling. If it runs an hour or two later than you planned, you can let it rest that much less before pulling. I've rested my shoulder cuts anywhere from 2-5 hours and they all pulled just fine as long as my finished temps were over 200* and they probed tender before I rested them.
Don't worry about screwing it up...pulled pork is actually one of the easiest smokes I've ever done. Other than taking a long time in the smoker, that is (I've had 8-9lbrs take over 15 hours to reach 200*).