I’ve done similar with sous vide the difference being of course much lower temps and that it’s over days but it’s basically hands off for the whole cooking time

I’ve done similar with sous vide the difference being of course much lower temps and that it’s over days but it’s basically hands off for the whole cooking time and you can get a fairly decent crust by smoking it for a couple hours before shredding it as smoke only penetrates the surface a little anyway. https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html https://www.seriouseats.com/recipes/2016/07/sous-vide-barbec...