I just got back from Memphis in May World BBQ Championship which is a pure pork event. Shoulder, Ribs, whole Hog.
So felt like BEEF for memorial day (ok i made some ribs too)
14 pound whole packer with flat and point, injected, rubbed and slathered then cooked without the texas crutch(foil) verrrrry slowly on my Komodo Kamado at 210-220 for 20 hours then the point went back on for 1-2 more. Over charcoal and applewood.
This is the point, which is the fattiest (read most delicious) part that requires a bit extra cooking.
It is that hump of muscle underneath and to the right in the top photo.