Pork butt vs pork shoulder vs pork cushion

I am going to be smoking nearly 50 pounds of pork on my traeger 075 tomorrow, and I wanted to know if there was any difference between the 3 cuts of pork I got. I have 5 individual pieces, each roughly 10 pounds. I plan on rubbing them down with my homemade rub consisting of 1/3 dark brown sugar, 1/3 kosher salt, and 1/3 various other spices. They will sit in the fridge for 24 hours, and be smoked with a mix of apple wood, pecan wood, and hickory wood for roughly 18 hours at 225 - 250. I plan on setting them in aluminum half tray pans to make shredding, movement, and serving much easier. This is for a pot luck event meant to feed 50 plus kids and their parents and potentially siblings. It's the main protein for the event.

I plan on applying smoke for the first 6 to 8 hours, then tenting foil over the pans to avoid any stall that might occur, and trap in and collect any moisture to mix in when shredding.

I usually only do a pork butt one at a time, and smoke for only 6 hours and then let it rest in the oven in a Dutch oven overnight at 225. I then transfer to a crock pot and shred it there, and dump any collected liquid in to keep it moist. Doing that I consistently get moist tender meat that falls apart, but there is a lack of bark. Everyone complements the results and wants more.

So as I asked in the title, is there any difference between those 3 cuts of meat of how I need to treat them? The cushion has no bones, and neither does the butt. The shoulder cuts do however.

I'll provide pics of before, during, and after when finished.