kitamun wrote:

> My question is: how do I control the resulting saltiness of the finished
> meat when brining pork?

Simple. Don't bother using a brine on pulled pork.

Brining is only useful when to make the end results more
moist. Eye of loin, tenderloin, etc, are candidates for
this.

Pork shoulder doesn't (or shouldn't) need any help
in this department. If it does you're not using very
high quality meat or you're not cooking it properly.

--
Reg