Maybe it's because I'm not from the Southern Virginia/North Carolina border. But there's something strange with extolling the virtues of not seasoning. Call me crazy, but Now With Extra Blandness isn't working for me.
Those "drippings" you guys are talking about saving and mixing back into the pork must be intensely smoky, unless you're draining the all the time. Personally, I like to go into the cooking chamber as llittle as possible. Besides, I get as much smoke as I need during the first half of the cooking process.
For that matter, I get more than enough extra moisture and flavor from injecting before cooking, and adding a little Carolina style sauce when I pull -- no matter what kind of sauce I'll be doing after, I pull with something thin and vinegary. There's enough fat in there already, God knows.
If you're serious about barbecue, you should at least try injecting your pork shoulders. Brining works better for some things -- spares, bbs, fish, fowl -- but for big pieces, it's injecting.
What cut makes the best pulled pork? Butt, picnic, or whole shoulder... it doesn't matter much. The KCBS guys say butt; the MIM guys says whole shoulder. Either way, the farther down the arm you go, the more skin you're going to see. But somehow I don't see it as a problem one way or the other.
I like the "cushion" for sliced pork.
My wife likes me to cut the skin and top fat off the picnic, rub the meat, then tie the skin back on. PITA, but good. Good pork, too.