Did this yesterday - with my usual rub but as per You tube method added onions garlic and a cup of chicken stock.
The only thing I found was it was a little greasy which maybe was because it was in it's own juces for so long or the chicken stock or a combo of both but it was very tasty and fell apart !
Already to go - some rub reserved to go into sauce - set timer for 0600 hrs at let it cook for around 11 hours so rub had time to soak in overnight
After 11 hours ready to shread - drained juice out and sieved onions which were added back to pork..
"pulled" and ready to eat !