A CURE will give you a "hammy" sort of flavor.. in addition to spices you add- and sliced thin some great lunchmeat... a salt brine will add to the flavor and moistness. You don't HAVE to brine... but it gives you another avenue to add flavors/tastes.
To me, pork is generally bland, but mix in some additional flavors (marinade, smoke, rub, etc.) and the flavor really comes out. It just needs some help to bring out the taste, and it's well worth it when done right.