Pork Shouldder Sauce Piquante Feedback needed..

I am planning on making this recipe for the Bama game but am going to substitute the Boar with a pork shoulder. This is basically how I make my sauce piquante except I use sliced sausage and pork/chicken cubed as opposed to the entire uncut shoulder. Do any of you have any experience of doing it this way? I have done many a shoulder slow roasted or smoked to make pulled pork. Will cooking this way make the pork pull apart or will it firm up similar to a roast? Feedback appriciated.

Wild Boar Sauce Piquante Recipe
Slow-Cooked Wild Boar Shoulder
with Sauce Piquante
Chef John Besh, Besh Restaurant Group

1 5-pound wild boar shoulder (Boston butt or pork shoulder may be substituted)
1 cup canola oil
1 cup all-purpose flour
4 onions, diced
2 stalks celery, diced
2 bell peppers, seeded and diced
4 cloves garlic, minced
2 bay leaves
1 tablespoon paprika
3 15 ounce cans diced tomatoes
1 gallon store-bought chicken stock
leaves from 4 sprigs fresh thyme
Worcestershire sauce
Tabasco sauce
1 tablespoon red pepper flakes

In a large pot, sear shoulder over high heat until browned. Remove shoulder from pot; set aside. Reduce heat to medium-high; add oil and flour and cook, stirring constantly, until a dark roux is achieved, about 20 minutes. Add onions; cook until caramelized, about 8 minutes. Add celery, bell peppers, garlic, bay leaves, and paprika. Stir; sweat for 1 minute. Add tomatoes; cook for 2 minutes.

Preheat oven to 375°F.

Return shoulder to pot. Add fresh thyme and chicken stock. Stock should cover the shoulder three-quarters of the way. Bring to a boil; cover and place in an oven. Cook until fork tender, about 4 hours.

Remove from oven and cut shoulder into bite-sized pieces. Add back to pot and season with Worcestershire and Tabasco.