Pulled pork-urgent question!!!!

[BigBirthdayGloom]

Making it tonight and just twigged that the joint I've got being heavier than the recipe one will affect its cooking time. I am such a fool-I managed to scale up the spice rub ingredients last night.
It should have been done at seven, after 4.5 hours cooking time. It's a 2.4 kg boneless shoulder-the recipe was for 1.4kg.
Any experts-do you think it'll be done by nine ish? We probably won't need to eat it til then.

I would do a piece that size for 8 hours.

Thanks, I did six and a half in the end and I think eight would have been nearer the mark. As tasty as it was, it was a bit resistant to pulling towards the centre! But being so huge, the centre was cooked, but is leftover anyway! Lesson learnt.