Will a pork shoulder be dry after 16 hours at 110C
Pork shoulder is extremely forgiving.

You are looking for an outcome, not a time, and not an absolute temperature.  Cook it until it is tender, which indicates the collagen is sufficiently converted to gelatin.  That may or may not have happened at a particular temperature, because the conversion process is time dependent, and the rate is temperature sensitive.  

Meathead describes testing for this in his comprehensive recipe for smoking pork shoulders:


  If there is a bone, use a glove or paper towel to protect your fingers
  and wiggle the bone. If it turns easily and comes out of the meat, the
  collagens have melted and you are done. If there is no bone, use the
  "stick a fork in it method". Insert a fork and try to rotate it 90
  degrees. If it turns with only a little torque, you're done. If it's
  not done, close the lid and go drink a mint julep for 30 minutes. If
  the internal temp hits 195°F but the meat is still not tender, push on
  up to 203°F, my new favorite target.


See also: 


Pork butt roast: slicing temp vs pulling temp
What makes a moist steak (or roast)? (which is not just about steak)