Recipe/procedure was inspired from Wok of Life.
Pre-sliced pork shoulder from Costco. Marinated for 2 days in vacuum sealed bag. Also added about an ounce of beet root powder in the marinade for color.
B&B lump at 500F for the first 15-20 minutes then lowered the temp to 350F for the remainder of the cook until internal reached 170F.
Moist and tender with subtle charring on the edges.