The recipe linked for pork shoulder (picnic) indicates this:
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Preheat your oven to 400 degrees. When it’s at temperature add the roast, uncovered. and let it cook for at least 1 hour. Then add 1 cup of 1/2 water and 1/2 vinegar to the pan,2 bay leaves, lower the temperature to 375 and roast for 2 hours. If the roast starts to blacken at all towards the end of the 2hour time, cover with foil. The key to this dish, besides the cut of pork and ingredients, is that the meat pulls apart, you should be able to shred it. To test, take 2 forks and see if you can easily pry the meat from the bone. If you can’t, roast uncovered for additional 20 minutes
Totally different than cooking your shoulder for 11 hours at low temp, no?
