I can only speak from personal experience, but I have had great luck with either boneless pork shoulder or boneless boston butt, trussed and skinless for sous vide, OR roasted in the oven for 2.5-3 hours skin on bone out.
The 2 issues I have run into have been specifically with the bone, choosing to remove it when present. The other being the fat as these are not lean pieces of meat.
Deboned, trimmed of skin but leaving a slight fat cap, rolled and trussed sous vide @165⁰ for 24 hours will leave the pork fork tender and juicy, finished by broiling in the oven to render most of the outside fat and put a slight crust on it. Oven time is then limited to about 15-20 minutes, depending on size. If the meat is chilled in the bag after the waterbath first before the oven, you get a better crust and reduce the amount of additional cooking of the meat.
If access to an oven is a problem, then I would suggest removing most of the fat and just sous viding the meat.
I know it might gall many of the purists here, but since I have limited access to a smoker, I have often used a smoke infused rub or a couple of splashes of liquid smoke in the bag with great success. (though the smoke does seem to leach out of the bag and into the water for some reason)