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Looking at this picture the acidity of your brine could have actually par. cooked your pork. It looks somewhat cooked to me. Kind of like how you can cook fish with citrus juices without heat.
Fair insight.... I referenced the brine and my mix when I uploaded the pics (see my comments). It may wel have been the brine ..... the brine I used was about 4-5 months old. I "freshened it up" before use this time. Brined it for better part of 48 hours. Should it not turn that color after brining?
The cuts you see, of which there are six (6), are about 1 inch deep. Stuffed a large clove of garlic in each one.
Despite the fast cook time, perhaps one of the better shoulders I have done..... not sure why. Extremely moist and full of flavor.
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