What cut of pork is best when you want to serve slices rather than pulled pork? I'm thinking a butt is too fatty and a loin too lean.
Thanks for your help.
I always struggle with slices of butts, either I cook at too low of temps or something but even when I bring a butt to 185-190 F so it slices very tender, I still have rings of unsavory, chewy fat in there. My suggestion is too cook it hot n fast to try to really render that fat in the center out.