John,
An observation or two. Yesterday we purchased a 6.5lb pork shoulder with about half the rind left thereon. I wrapped it very tightly in a double layer of no-stick foil. plunked it in a pan for 10 hours at 190f. Let it rest for a few hours then unwrapped it and applied my favorite spice rub. Two or three hours later it went to the high temp hickory smoke for a lil over an hour. After resting again for 30 mins I carefully cut off the outer layer and removed what little visible fat was present. Then to boning which was kinda easy becuz of the slow cookery and resultant tenderness. Tonite we had all that wonderfully charred outer layer for supper. We also have two tubs of "pulled" pork in the fridge for later consumption.
Now shift to erecting a green frame in our northern climate (above 38 north l) and heat it the first winter. Checks like crazy and this ambient air temp is only 80 something.
Whatever you do to hasten the drying keep the air moving and the temp low.
deralte