I have only cooked pork shoulder twice (a couple of attempts at pulled pork) and I found it to be very fatty. I trimmed away tons of surface fat but it was going all through it - blech! I have several recipes for pork shoulder that I would like to try that all involve very slow roasting. What I am wondering is can I substitute pork loin instead? It is less fatty but because it is less fatty will I end up with a slow roasted dried up hunk of jerky? Maybe it won't have enough fat?
I really dislike jiggly fatty bits in my meat. For that reason I'm a bigger fan of tenderloins but I try to be open minded.