John you are correct about smoke penetration, you would have to cool the pork overnight and then put it on to smoke till internal raised to your liking , or you thought it was smoked enough, I might try 3 hours. The bigger concern is getting it on your smoker in one piece ! After I had SV my butt for 20 hr @ 155 it was so " fall off the bone " I couldn't get it on the Kamado whole. Next time I'm going to smoke them all for 3 hours, THEN bag and SV. That should be epic !
Btw it was so very tasty, I felt like I was cheating
Pork rebellion?? !! Say it aint so! It does freeze well though and makes a wicked cubano or burritos ! Use shredded cabbage in the burrito , it is fabulous