Update to “fatty” pork shoulder

Thank you all for the friendly feedback and cooking advice. Here is the update and quick breakdown of my process if you care to read.

– Lightly covered in a brown sugar rub overnight.

– Bed of shaved carrots, sliced onions, smashed garlic, habanero & serrano.

– Made a slurry with some liquids and seasonings and slathered the pork then put the shoulder fat side up (like some of you suggested). Fit kinda weird but it worked.

– Fat started to beautifully break down (pic 2). Flipped it on to its side for the last 2hrs to let it sit and cook in the lovely liquid.

– High temp first hour, low temp for remaining 7½.

Sorry no pictures of it done out of the cooker. I had tunnel vision by the time it was done and I started to shred it. Easily fell apart and tasted great. Got lazy and didn't do carnitas but make pulled pork sandwiches on brioche today. Would have done a couple things differently but overall happy with the results esp since it was my first time.