Don't give up Caradoc!
Since going to Hawaii in July I have been making Kalua pork. Here is how I have made it & so far I have not had any complaints on it yet.
I use a pork butt for this & banana leaves.
I take a disposable tin pan & line the bottom with 2 leaves, dropped in opposite directions.
Then put some salt and pepper on top of the leaves.
Then lay the pork butt on the leaves, then put salt & pepper on the butt.
Wrap the leaves up over the top of the butt.
Cover with tin foil & put in fridge over night. (Sometimes I let it sit for up to 2 days.)
Take butt out of fridge 30-60 min before cooking.
Warm up smoker to 225°.
Pull tin foil off of butt (may need to use a couple of toothpicks in top to hold leaves closed.
Putt butt in smoker till it gets an IT of 160°.
Recover with 2 sheets of tin foil & cook to 195°-210°.
Pull butt out of smoker & set on counter while I get out the crock pot.
Once I have the crock pot out & warming up to just warm (I'm not trying to recook it just keeping it warm to serve it) I pull the butt out of leaves & pan & put in the crock pot.
I then poor all the juices from the pan into the crock pot & pull the butt.
When all done pulling stir it up a bit and mix in the juices.
Let sit for about 15 min then serve & let the meat melt in your mouth.
Just for your info I use a pellet grill with Mesquite & an A-Maze-N Tube with Pecan pellets.
BTW I did 30lbs on Friday for the people I work with her is a pick before pulling