I purchased a 4lb pork shoulder from one of my usual sources and it seemed reasonably well marbled with a tidy little fat cap. This morning, I gave it a good rub with S&P, oregano, and thyme, then set it gently into my oven at 225-235 (my oven fluctuates a bit this low).
I started peeking in at about 4 hours, but let it keep cooking until my tongs could pull some nice loose pieces off with a minimum of pressure (about 7 hours).
Sounds good, right?
Now that it's rested about an hour, i went to sneak a pinch to gnaw on while I contemplate the rest of dinner, and the pinch 1 inch from my tong test is DRY, HARD, and dare I say It, BURNT! Boo to lean pork! Bring back my fat!