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RE: The anticipation of a slow roast!
Did I just see 9 hours? . Damn that's a long long time. Dontbyiu think it would have been easier and faster if you had shred the pork or cut it into pieces before grilling? My thoughts though.
What's the actual reason for grilling it at its massive state?
You said you put it in an oven after grilling...whys that?
You also had to wet the wood to create smoke. What does the smoke do to the meat? Does it add to the taste?
You keep it in one pieces because you want to keep all the moisture inside. It also needs to roast a long time to get soft. Shredding it beforehand would make it tough I think.
It's in the oven to rest. Never cut into beef/pork straight away after grilling. All the juices will just flow out. It needs to settle. The longer the roast the more time it needs to rest.
Smoke adds flavour to the meat indeed.