This is one of the next meats I want to try myself. Anyone brined a pork shoulder? Brining is supposed to be great for pork, poultry, and seafood right?
Do it the traditional way, you'll be glad you did. Pork shoulder doesn't require brining or injecting or any other method to help it other than the aforementioned mopping. If anything I think you're more likely to ruin it and turn it into something more like a ham and that's not what you're after here. I think sometimes people go a bit crazy with injectors and brining and what not when they discover them much like a novice griller flips his steaks/burgers far too often. If you want to add flavor, the traditional way is to "sauce" the meat after it's been pulled or chopped which BTW is infinetly less work then brining or injecting it and the amount of flavor can be tailored by the individual eating it or you can sauce the whole batch. The most famous Carolina BBQ joint (Lexington, formerly HoneyMonk) uses 4 seasonings: hickory smoke, oak smoke, salt and pepper. It's famous for a reason and fooling with things extra just because you hve the toys or know how doesn't always mean better food
For me, I might brine some chops or a pork loin. Usually more often than not I'll marinate chops and brine a pork loin. Poultry almost always benefits but I can't see much benefit to brining seafood. If you want to try something really fabulous, get yourself some lamb and marinate it in a good yogurt based marinade.