Good question. I cooked these for a neighbor, so other than sampling them, I didn’t eat much of them.
I recently cooked two larger pork butts, pretty much the same process, and I did not find them to be bland at all. I removed the fat cap on one and scored the fat on the other. The butt with the scored fat cap was juicier for sure. I think the fat cap prevents the meat from drying out. The bark turned out hard and chewy, especially on the upper one, so a lot of it was discarded from the final pulled/chopped product.
Maybe the issue is that I am discarding too much bark, and that is where a lot of the flavor is. Now to figure out why the bark is so chewy...