I know that story... each piece of meat is different, sometimes what was predicted to be a quicker cook can take way longer, and vice versa.
For the larger pork cuts like shoulder (Boston butt) I remove the skin so that I get good bark on all sides. The meat doesn't need to be shielded i.mo. as...
I've done plenty of hot and fast cooks on mine, temperature can reach up to 230 degrees C. Pellet consumption is obviously a lot faster at high temps, and yes, a gas grill would still be better suited.
Welcome! Bargains this month on Traeger and Gozneys... the Tread is a steal at the moment but I'm holding out for an Arc at a later stage.
Consider doing this with your pork, 1st post.
https://www.smokingmeatforums.com/threads/finishing-sauce-for-pulled-pork.49892/
Post pics later please -...