Oven slow roasted pork butt...pulled pork

Loosely followed this recipe. Our thermometer is crap, I don't know that I trust it, but we cooked 1 2.5 lb pork but slab (bone in)  for something like 7 hours at 255 deg F.
It came out really excellent. I think it's the best pulled pork I've made yet. So much better than the crock pot.
I followed the direction on applying dry rub, wrapping it and setting in the fridge for 4 hours, then wrapping in tin foil for an hour to rest after the cooking. I don't know if those steps helped but it came out great.
Whipped up a quick slaw with red cabbage, carrot, red onion, jalapeno, dijon, applecidervinegar, lemon juice, salt pep.