Pork is technically done around 145-150, but for pulled pork, you want 195-205 so everything breaks down to melt in your mouth tenderness. The 145-150 is great for chops, but a shoulder can be too chewy for sandwiches.
I typically put mine on overnight at 225 for 1.5-2 hours per pound. Should be done by early afternoon the next day for a dinner. Wrapping once it gets to 160 will help get passed the hours of stall, especially if you start in the morning of the planned eating, so would cooking at 250-275, but I personally wouldn't go over 250 as a personal preference.
Practice definitely helps, but default to the longer cook at slower temps to reach at least 200 for some great pulled pork.