Looks good, but don't forget the finishing sauce.
The one I use is SFlaQuer's. There are others. Chef JimmyJ has one too.
It's a simple recipe, but it makes a world of difference in your PP.
SoFlaQ’uers finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.
Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!
Good luck!
Al
