Its a great flavor profile for injection, etc.

I never mop - there is plenty of fat in the meat to make it tender, and many people (including me) like the crusty "bark" that forms on the outside of the pork. When you pull your pork, you will want to get that bark spread throughout the meat for flavor.

Just make sure not to pull the meat out too early. You want the bone to wiggle free when you pull on it and the meat should be probe tender. Go by feel, not by what your thermometer says.