I prefer a bone-in butt, a minimum of 8 pounds, a fat cap that is clean and white. No enhanced solutions. I actually like the deep pink pork, as I feel the taste tends to be richer, but, I don't worry if all there is are the light pink ones.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."