That looks like a tasty way to make it!
If you ever wanna go old school, I'd be happy to send you a 5 lb tub of lard (this isn't a joke, I have multiple 5 pound tubs of lard, from back when I did this a lot; it doesn't go bad) for free. Cube the pork, drench it in fresh lime juice and salt, then simmer (keep it below 212) in lard for many hours. Turn it up, for the last hour, to brown. Let cool a bit, and shred. Absorbine and Catcoon can tell you how this recipe is. A 10 pound shoulder can easily be cooked in 5 pounds of lard. You have about 4 pounds of lard left over, which is perfect the next day, to cook an 8 pound pork shoulder.
Of course, if you really want to go old school, you'd dig a pit in your yard, put a goat head that has marinated in lime and salt in a pot, cover in lard, then cover the pot in banana leaves, fill the pit with coals, then bury the whole thing with dirt. Extract the next day and make tacos! I suggest a 20 quart pot; goat heads are big.
if you don't count a few sushi dinners, on first dates, I haven't had meat since last summer. I think. There might have been a Taco Bell run, in autumn...