The normal ingredients mentioned for PSB have flavor profiles that benefit beef, not pork which is sweeter.
I recently used sirloin tip, a blunder. That crap has two large fat veins that run through it, making it a pain to cut/slice/shread and it won’t get as tender as chuck roast, no matter how high you take it.
I was seduced by decent marbling I saw on the package.
But ... guess what? Freakin’ hamburger can just about work. I plan to do a short post about it.