You're welcome Bob.
Moses, as prepared, this one might be a bit too thick with too many solids to inject with the typical meat syringe, If you can get it flow through the meat syringe, then yeah, shooting it down the side of the bone is always an option, depending on the thickness of the cut, and so long as you don't intend to cook to a lower temp and
carve directly off the bone, as the injection affecting the tissue between the meat and bone can make that style of carving a bit tough. For a shredded/pulled pork texture though, no problems.
For injection into tissue, La Caja China has a good recipe:
http://www.lacajachina.com/recipes/m...ing-sauce.html