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@dancing james
The stall still throws me when doing low and slow. You can't hurry the cooking and just have to wait, the meat gets tense and shrinks a little while the connective tissue contracts. Eventually it just goes "aaah fuckit" and relaxes, the temp starts to rise again and once it gets to the correct core heat take the joint from the smoker.
Wrap in tin foil and a blanket and leave it to stand and relax. When I do 2 or 3 pork shoulders the one that we eat last which has then stood for 3-5 hours is the most succulent and pulls apart most easily.
Patience is the key.